Norwegian Rye Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 1 cup whole wheat flour
- 1⁄4 cup brown sugar
- 3 cups rye flour
- 1 tablespoon salt
- hot water
- 1⁄4 ounce yeast
- 1 cup warm water
- flour, for kneading
directions
- Mix dry ingredients.
- Beat in as much hot water as the flour will absorb, making a stiff batter.
- Cover and let stand until lukewarm.
- Disolve yeast in the warm water, add to the dough with enough flour to knead.
- Knead.
- Let sit, covered, in a warm place until doubled in bulk.
- Shape into loaves.
- Put into bread pans, or not, your choice, and let rise again, covered, in a warm place until doubled in bulk.
- Bake at 375 degrees for 75 minutes.
Questions & Replies
-
It would help to include at least an approximate amount of water to use. Rye is tricky considering getting the correct amount of stickiness once it's mixed and the possible variations depending on humidity. We can start by guessing, but some less experienced bakers are not aware of that it should be stickier than most other breads.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>