Norwegian Rye Bread

"A hearty healthy full-grain bread. Slice thinly and serve with cheese or high-quality butter. Cooking time does not include rising time. From New Settlement Cookbook. Haven't made it yet. Submitted for ZWT9."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
8
Yields:
2 loaves
Serves:
24
Advertisement

ingredients

Advertisement

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

  1. 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.
     
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I&nbsp;live in Seattle, but have also lived in the DC area, the Mid-west, California,&nbsp;the South, and New England,&nbsp;as&nbsp;well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I&nbsp;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>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes