Easy no knead rye bread

Yield: 8 servings

Measure Ingredient
1 \N Follow directions below
\N \N 2 c unbleached or white flour
\N \N 1/4 c sugar
\N \N 1 Tb salt
\N \N 2 pk active dry yeast
\N \N 1 c water
\N \N 1 c milk
\N \N 1/4 c cooking oil

Using solid shortening generously grease two 8x4 inch loaf pans or one 9 inch round cake pan. Combine in large mixing bowl: Heat together until very warm, 120 - 130 f: Add liquids to flour mixture, with 1 egg ******************** Blend at low speed until moistened; beat 3 minutes at medium speed. By hand [unless you have a KitchenAid <g>] stir in 2 cups rye flour and ½ to 1 cup additional white flour, to form a stiff batter.

Batter will follow spoon. Cover batter; let rise in warm place (80 to 85 F) for 30 minutes (batter should not double in size); stir down. Spoon batter into greased pans. Cover; let rise again for 15 minutes (batter should not double in size.) Preheat oven to 375 F (350 F for glass or dark surfaced non-stick.) Bake at 375 F: 8x4 inch pans for 30 to 40 minutes and 9 inch round pan for 45 to 50 minutes until loaf sounds hollow when tapped. Remove from pan immediately. Cool on rack. Brush top of loaf with melted butter, if desired. High altitude (5200 feet): Increase temperature 25 degrees F; reduce time by 5 minutes.

Variations: Caraway rye: add 2 tbs caraway seed to dry flour mixture.

Light pumpernickel: eliminate sugar and decrease water to ¾ cup; add ¼ cup molasses and 2 tbs caraway seed to dry flour mixture.

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