I remember when I was younger, my parents would sing the nursery rhyme:
Sing a song of sixpence,
A pocket full of rye
I never asked anyone what rye was, but I would make stuff up. I thought it was another word for money, for candy.. Then I would think that it’s some made up word, something they put in there just to have something that rhymes with “pie”
So when I saw rye flour while strolling through the baking aisle, (since that is the aisle I seem to be drawn to every time) it brought back so many memories that I had to buy some.
So here it is. My first bread made with yeast, kneading and all. Ever.
But, this being my first attempt at making bread, the shape didn’t quite end up perfectly. It was very heavy, and cracked at the top. This is probably because I didn’t use bread flour. Oh well, this was a learning experience.
Adapted from AllRecipes
Ingredients:
-2 1/2 teaspoons active dry yeast
-1/4 cup warm water
-1/4 cup brown sugar
-1/4 cup golden corn corn syrup
-2 tablespoons shortening
-2 teaspoons salt
-1 1/2 cups warm water
-2 1/2 cups rye flour
-3 1/2 cups all-purpose flour
2 tablespoons butter, melted
Directions:
1. In a large bowl, dissolve the yeast in 1/4 cup water. Add sugar, corn syrup , shortening, salt and the 1 1/2 cups warm water. Stir well.
2. Add the rye flour and beat until smooth. Add enough all-purpose flour to form a soft dough.
3. Place dough onto a floured surface, and knead until smooth and elastic, for around 6-8 minutes.
4. Place dough in a greased bowl, turning to coat completely. Cover and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours. Punch the dough down.
5. Place the dough on a greased baking sheet, and shape into a loaf. Cover with a tea towel, and let rise for around 1 hour.
6. Bake the bread at 350˚F for 30-35 minutes, or until golden brown. Brush the top with melted butter.
Congratulations on your first loaf! Making bread takes some practice – so don't give up!
Congratulations, the rye bread looks delicious! And the butter knife, very cool!
This bread looks lovely! I've had rye flour in my cabinets for ages and haven't used it at all. Shame on me!
Congrats on baking your first loaf of bread! I've never made rye bread, but now I'm very curious!
Yes, bread is one of those skills that takes time to master. But I have no doubt you'll get there. I still haven't found the perfect rye recipe…but I'm sure one of us will get it! Hugs and love.
Looks warm and delicious.
yum, i'd love a slice of that!
That's great! Good job on your first attempt at making rye bread! I've yet to do that! haha.. Looks great!
Cathleen, you need to practice more to get perfect bread. What maters is taste. I think you need to add some vital gluten so make it less dense, still rye bread always have tendency to be hard.
Yay for breadmaking! Keep at it Cathleen, practice makes perfect… and pretty soon you'll be familiar with how much you should knead, how the dough should look and feel, and the beautiful sound of completely baked bread! You are brave, I started with the easy stuff… French bread. Good for you for jumping right in to rye! 🙂
Congrats ! 😀 It will get easier the nth time around ! lol It looks good and will be great with a pat of butter or jam or cream cheese or just dunk it in your coffee ! 😀
very spongy cake.. looks great..
Love the bread. I too had to make it a few times before perfecting it … and I mean a FEW times! 🙂
Delicious inviting recipe.
– Meg's Delicious Adventures
Ahah, your butter knife is too cute! & Yay for first bread made with yeast and everything! For some reason I feel like that's a huge step for me. Dunno why… hehe