Danish Rye Bread
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Yields:
-
2 loaves
- Serves:
- 16
ingredients
- 3 cups very hot tap water
- 1⁄2 cup bacon grease, plus
- additional bacon grease, for brushing loaves after baking
- 1 tablespoon salt
- 1⁄2 cup molasses
- 2 packages active dry yeast
- 1 teaspoon sugar
- 1⁄2 cup warm water (110-115 degrees F)
- 1 cup unsifted rye flour
- 4 cups unsifted whole wheat flour
- 4 cups unsifted unbleached white flour, as needed
directions
- Mix first 4 ingredients in large bowl, stirring until bacon grease is melted, and allow to cool to 110-115 degrees F.
- Dissolve yeast and sugar in 1/2 cup warm water, and allow to proof for 10 minutes.
- Add to molasses mixture.
- Add rye and wheat flours, and mix well.
- Add 3 cups of white flour, and mix thoroughly.
- Knead in additional flour, as needed, until dough is smooth and elastic and does not stick to hook or bowl.
- Cut into two equal portions, knead each by hand, and form into oval loaves.
- Place on a greased baking sheet sprinkled with cornmeal, and let rise in a warm place for only 15 minutes.
- Bread is supposed to be rather coarse and heavy.
- Bake at 350 degrees F for about 1 hour or until loaves sound hollow when rapped (internal temperature about 190 degrees F).
- Brush top of loaves with melted bacon grease while still hot.
- Allow to cool to room temperature on wire racks.
- Wrap in foil and refrigerate overnight before cutting.
- Best if sliced as thin as possible.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!