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  Added: Apr 10, 2006  •  Visited (385)  •  Print version Print this recipe (54)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mormon Rye Bread
What You Need:
  • 1 cup lukewarm water (110°F to 115°F)
  • 1 package active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup rye flour
  • 2½ to 3 cups unsifted all-purpose flour
  • ¼ cup dark brown sugar
  • 1 teaspoon salt
  • ¼ cup honey
  • ½ cup vegetable shortening, cut into ½-inch bits and softened
  • 2 tablespoons butter, softened
  • 1 egg, beaten lightly with
  • 1 tablespoon milk

  • How To Cook:
    1. Pour ¼ cup of the lukewarm water into a small bowl and sprinkle the yeast and granulated sugar over it. Let the yeast and sugar rest for 2 or 3 minutes, then mix well.

    2. Set in a warm, draft-free place (such as an unlighted oven) for about 10 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.

    3. Place the rye flour, 2 cups of all-purpose flour, the brown sugar and salt in a deep mixing bowl and make a well in the center. Add the yeast mixture, the remaining ¾ cup of lukewarm water, the honey and vegetable- shortening bits.

    4. With a large spoon, gradually incorporate the dry ingredients into the liquid ones and continue to stir until the mixture is smooth and can be gathered into a medium-soft ball. If the dough becomes too stiff to stir easily, mix it with your hands.

    5. Transfer the ball to a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.

    6. Incorporate up to 1 cup more all-purpose flour by the tablespoon ful as you knead, adding only enough to make a smooth dough that is no longer sticky. Then continue kneading for about 10 minutes, until the dough is smooth and elastic.

    7. With a pastry brush, spread 1 tablespoon of the softened butter evenly inside a large bowl. Place the dough in the bowl and turn the ball about to butter the entire surface.

    8. Drape the bowl with a kitchen towel and set it aside in the warm, draft-free place for approximately 1½ hours, or until the dough doubles in volume. Brush the remaining tablespoon of softened butter over the bottom and sides of a 9-by-5-by-3-inch loaf pan.

    9. Punch the dough down with a blow of your fist and, on a lightly floured surface, shape the dough into a loaf about 8 inches long and 4 inches wide. Place the loaf in the buttered pan and set it in the warm, draft-free place for about 45 minutes, or until it has doubled in volume.

    10. Preheat the oven to 375°F. (If you have used the oven to let the loaf rise, gently transfer it to another warm place to rest while the oven heats. ) Brush the loaf with the egg-and-milk mixture and bake in the middle of the oven for 30 to 35 minutes, or until the top is golden brown.

    11. To test for doneness, turn the loaf out and rap the bottom sharply with your knuckles. The loaf should sound hollow; if not, return it to the pan and bake for 5 to 10 minutes longer. Place the Mormon rye bread on a wire rack and cool completely to room temperature before serving.
     
    Serving Size: one 9-by-5-by-3-inch loaf
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Grains & Cereals » Flour
    Dish » Bread

     





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