Homemade rye bread

Votes: 2

Time: 3 hours 15 minutes
Complexity: easily
Servings: 16

What could be more delicious than homemade bread? Especially if you don't have to mess around with kneading dough, why not treat yourself? A few tricks make the process simple, and you can experiment with the end result to achieve a crust that's just right for you.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups premium flour
1.5 cups of water (boil)
3/4 cup rolled oats
1/4 cup dark molasses
1.5 tsp salt (sea)
3 tbsp (45 g) butter (or cooking fat)
1/4 cup water (room temperature)
2 and 1/4 teaspoons yeast

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, premium flour, rolled oats, sea salt flakes, lard, syrup

Cooking the dish according to the recipe:

Place the rolled oats in a large bowl and pour boiling water over them. Add blackstrap molasses, sea salt, and butter. Stir and set aside until the mixture is warm enough to handle.
Pour 1/4 cup of room temperature water into a measuring cup. Stir in the yeast until dissolved. Transfer the yeast to a larger bowl, making sure the mixture isn't too hot. If it is too hot, the yeast will die.Slowly stir in the flour.

Cover the bowl with plastic wrap or a clean towel and leave in a warm, draft-free place. Let it rise for about 45 minutes, or until it has doubled in size. Remove the wrap and stir the dough. Stir with a wooden spoon until the air bubbles disappear.
Grease a 23cm x 13cm loaf pan. Scrape the dough into the pan. Cover and let rise for another 45 minutes.
Bake the bread at 200°C for about 45 minutes or until the bread sounds hollow when tapped.
Remove the loaf from the pan and let it cool on a wire rack.

Recipe rye bread with caraway seeds.

Bread Baking Tips

To prevent molasses from sticking to the measuring spoon, coat it with a small amount of vegetable oil. An opened jar of molasses will keep for up to 1 year.

Spray the loaves with water during baking to create a crispy crust.

Before baking, brush the bread with egg white to give it a shiny crust.

Brush the bread with milk before baking to create a dark, shiny crust.

Brush the bread with butter immediately after baking to ensure a soft crust.

Store yeast in an airtight container in the refrigerator. Heat, moisture, and air kill yeast and prevent dough from rising.

To keep bread soft, store it in a plastic bag..