You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Anyone have a good rye bread recipe without a starter? I'm ready to make my next bread!
- Thread starter meryl
- Start date
REC: Onion Rye Bread
* Exported from MasterCook II *
Onion Rye Bread
Recipe By : King Arthur
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
2 Cups Warm Water -- 105°-115°
2 Tablespoons Sugar
1 Pkg Dry Yeast
1/2 Cup Nonfat Dry Milk -- optional
2 Cups Medium Rye Flour
1 Tablespoon Salt
1/4 Cup Vegetable Oil
1 Cup Onion -- chopped
2 Tablespoons Caraway Seed -- or dill
1 Cup Whole Wheat Flour
3 Cups All-Purpose Flour -- or more
Pour the water into a mixing bowl and dissolve the sugar, yeast and dry milk in it. Blend in the rye flour and salt and then add the oil, onion and caraway seeds. Stir in the balance of the flour until you have a stiff kneadable dough.
Since rye dough tends to be sticky, keep your hands and the board well floured while you knead it. Turn the dough out onto the well floured board and knead until firm and elastic. Avoid adding much more flour than called for in the recipe, as this well result in a very hard loaf. When thoroughly kneaded, put dough into a greased bowl, cover and let it rise until doubled in bulk.
After the first rising, divide the dough into 2 pieces and either shape them to fit your bread pans or make 2 round or oblong free-form loaves, and place them on baking sheets sprinkled with cornmeal or into greased pans. Cover with a cloth or plastic wrap and let rise for about 1 hour.
Put the loaves in a cold oven. Set the oven temperature to 400° for 15 minutes, then lower it to 350° and continue baking for 25 to 30 minutes, until golden brown and they sound hollow when tapped on the bottom. Cool on a wire rack.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Onion Rye Bread
Recipe By : King Arthur
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
2 Cups Warm Water -- 105°-115°
2 Tablespoons Sugar
1 Pkg Dry Yeast
1/2 Cup Nonfat Dry Milk -- optional
2 Cups Medium Rye Flour
1 Tablespoon Salt
1/4 Cup Vegetable Oil
1 Cup Onion -- chopped
2 Tablespoons Caraway Seed -- or dill
1 Cup Whole Wheat Flour
3 Cups All-Purpose Flour -- or more
Pour the water into a mixing bowl and dissolve the sugar, yeast and dry milk in it. Blend in the rye flour and salt and then add the oil, onion and caraway seeds. Stir in the balance of the flour until you have a stiff kneadable dough.
Since rye dough tends to be sticky, keep your hands and the board well floured while you knead it. Turn the dough out onto the well floured board and knead until firm and elastic. Avoid adding much more flour than called for in the recipe, as this well result in a very hard loaf. When thoroughly kneaded, put dough into a greased bowl, cover and let it rise until doubled in bulk.
After the first rising, divide the dough into 2 pieces and either shape them to fit your bread pans or make 2 round or oblong free-form loaves, and place them on baking sheets sprinkled with cornmeal or into greased pans. Cover with a cloth or plastic wrap and let rise for about 1 hour.
Put the loaves in a cold oven. Set the oven temperature to 400° for 15 minutes, then lower it to 350° and continue baking for 25 to 30 minutes, until golden brown and they sound hollow when tapped on the bottom. Cool on a wire rack.
- - - - - - - - - - - - - - - - - -
REC: Marble Rye Bread
* Exported from MasterCook II *
Marble Rye Bread
Recipe By : Emeril
Serving Size : 1 Preparation Time :0:00
Categories : Breads, Tried & True
Amount Measure Ingredient -- Preparation Method
For Rye Dough
1 Package Active Dry Yeast
1 Tablespoon Sugar
3 Tablespoons Butter -- melted
1 Large Egg
1 Cup Milk -- 105°-115°
2 Teaspoons Salt
1 Cup Rye Flour
2 1/2 Cups All-Purpose Flour
1 Teaspoon Vegetable Oil
For The Pumpernickel Dough
2 Teaspoons Active Dry Yeast
1 Cup Warm Water -- 105°-115°
1 Tablespoon Butter -- melted
1 Teaspoon Sugar
6 Tablespoons Dark Molasses
2 Tablespoons Semisweet Chocolate -- chopped & melted
1 Tablespoon Caraway Seed
1/2 Cup Mashed Potatoes
2 Cups Rye Flour
1/2 Cup Whole Wheat Flour
1/4 Cup Yellow Cornmeal
Flour For Dusting
1 Large Egg -- beaten
For the rye dough: Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl, place the dough in the bowl, turn to coat, cover the bowl and place in a warm place to rise util doubled, about 1 hour.
For the pumpernickel dough: Combine the yeast, water, melted butter. sugar, molasses and chocolate in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour and cornmeal. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat on medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough into the bowl, turning to coat with oil. Cover with plastic wrap and place in a warm place to rise until doubled, about 1 hour.
Preheat the oven to 350°F.
Remove both of the doughs from their bowls and invert them onto a lightly floured surface. Pat each dough into a rectangle about 3/4" thick. Place the pumpernickel piece on top of the rye dough. Roll up the dough, beginning with the long side and stopping after each full turn to seal the edge of the dough firmly into the flat sheet of the dough. tuck and roll so that the seams disappear into the dough and place on a parchment lined baking sheet, seam side down. With a pastry brush, brush the beaten egg evenly over the the loaf. Cover and set aside in a wrm place to double in size. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Great for pastrami sandwiches!
NOTES : The pumpernickel dough will be very sticky, even with some additional flour (1/4 cup) added. Don't add any more flour than that.
I used the white wheat flour for this, and it was wonderful.
For the potatoes, I microwaved a large baking potato, and scooped the pullp into a bowl and mashed it with a fork. I didn't add any seasonings to the potato.
* Exported from MasterCook II *
Marble Rye Bread
Recipe By : Emeril
Serving Size : 1 Preparation Time :0:00
Categories : Breads, Tried & True
Amount Measure Ingredient -- Preparation Method
For Rye Dough
1 Package Active Dry Yeast
1 Tablespoon Sugar
3 Tablespoons Butter -- melted
1 Large Egg
1 Cup Milk -- 105°-115°
2 Teaspoons Salt
1 Cup Rye Flour
2 1/2 Cups All-Purpose Flour
1 Teaspoon Vegetable Oil
For The Pumpernickel Dough
2 Teaspoons Active Dry Yeast
1 Cup Warm Water -- 105°-115°
1 Tablespoon Butter -- melted
1 Teaspoon Sugar
6 Tablespoons Dark Molasses
2 Tablespoons Semisweet Chocolate -- chopped & melted
1 Tablespoon Caraway Seed
1/2 Cup Mashed Potatoes
2 Cups Rye Flour
1/2 Cup Whole Wheat Flour
1/4 Cup Yellow Cornmeal
Flour For Dusting
1 Large Egg -- beaten
For the rye dough: Combine the yeast, sugar, melted butter, egg and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, and all-purpose flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl, place the dough in the bowl, turn to coat, cover the bowl and place in a warm place to rise util doubled, about 1 hour.
For the pumpernickel dough: Combine the yeast, water, melted butter. sugar, molasses and chocolate in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the caraway seeds, potatoes, rye flour, wheat flour and cornmeal. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat on medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough into the bowl, turning to coat with oil. Cover with plastic wrap and place in a warm place to rise until doubled, about 1 hour.
Preheat the oven to 350°F.
Remove both of the doughs from their bowls and invert them onto a lightly floured surface. Pat each dough into a rectangle about 3/4" thick. Place the pumpernickel piece on top of the rye dough. Roll up the dough, beginning with the long side and stopping after each full turn to seal the edge of the dough firmly into the flat sheet of the dough. tuck and roll so that the seams disappear into the dough and place on a parchment lined baking sheet, seam side down. With a pastry brush, brush the beaten egg evenly over the the loaf. Cover and set aside in a wrm place to double in size. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool on a rack.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Great for pastrami sandwiches!
NOTES : The pumpernickel dough will be very sticky, even with some additional flour (1/4 cup) added. Don't add any more flour than that.
I used the white wheat flour for this, and it was wonderful.
For the potatoes, I microwaved a large baking potato, and scooped the pullp into a bowl and mashed it with a fork. I didn't add any seasonings to the potato.
REC: Swedish Beer Rye Bread
* Exported from MasterCook II *
Swedish Beer Rye Bread
Recipe By : A World of Breads
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
1 3/4 Cups Beer
1/2 Cup Molasses -- warmed
2 Cakes Yeast, Dissolved In 1/4 Cup Warm Water
1/3 Cup Butter
2 Teaspoons Salt
3 Cups Rye Meal Of Flour
3 Cups All-Purpose Flour
1 Tablespoon Caraway Seed
Combine the beer and molasses and add the dissolved yeast. Beat in the rest of the ingredients and blend well. Brush the top of the dough with softened or melted butter, cover and let rise until doubled. Then punch down, turn out onto a floured board, knead thoroughly, about 7 to 8 minutes, using as much all-purpose flour as is necessary to keep dough from being too sticky. Shape into 2 loaves and place in buttered 8 x 4-inch loaf pans or shape into 2 oval loaves and place on buttered cookie sheets. Cover and let rise until doubled. Bake in a 350° F. oven for 35 to 45 minutes, or until done. Cool on wire racks.
- - - - - - - - - - - - - - - - - -
NOTES : The beer gives this bread a nice tang. It goes well with cheese.
* Exported from MasterCook II *
Swedish Beer Rye Bread
Recipe By : A World of Breads
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
1 3/4 Cups Beer
1/2 Cup Molasses -- warmed
2 Cakes Yeast, Dissolved In 1/4 Cup Warm Water
1/3 Cup Butter
2 Teaspoons Salt
3 Cups Rye Meal Of Flour
3 Cups All-Purpose Flour
1 Tablespoon Caraway Seed
Combine the beer and molasses and add the dissolved yeast. Beat in the rest of the ingredients and blend well. Brush the top of the dough with softened or melted butter, cover and let rise until doubled. Then punch down, turn out onto a floured board, knead thoroughly, about 7 to 8 minutes, using as much all-purpose flour as is necessary to keep dough from being too sticky. Shape into 2 loaves and place in buttered 8 x 4-inch loaf pans or shape into 2 oval loaves and place on buttered cookie sheets. Cover and let rise until doubled. Bake in a 350° F. oven for 35 to 45 minutes, or until done. Cool on wire racks.
- - - - - - - - - - - - - - - - - -
NOTES : The beer gives this bread a nice tang. It goes well with cheese.
REC: Swedish Rye Bread
* Exported from MasterCook II *
Swedish Rye Bread
Recipe By : A World of Breads
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
1 Cup Scalded Milk
2 1/2 Teaspoons Salt
2 Tablespoons Molasses
2 Tablespoons Butter
1 Cup Water
1 Package Dry Yeast
3 1/2 Cups All-Purpose Flour
1 Tablespoon Caraway Seed
2 Cups Rye Flour
Pour the milk over the salt, molasses and butter. Add the water. When cooled to lukewarm, add the yeast. Stir to dissolve and let sit till foamy. Gradually add the all-purpose flour and beat until smooth. Stir in the caraway seed. Gradually add the rye flour and mix to make a medium-stiff dough. The dough will be sticky. Turn it out onto a floured board and knead until smooth, about 10 minutes. Do not add too much more flour, dough will still be sticky. Place in a buttered bowl, cover and let rise until doubled, about 2 hours. Punch down and let rise again. Turn out and shape into 2 oblong loaves. Place on buttered baking sheets that have been sprinkled with cornmeal. Let rise until doubled. Bake in a 375° F. oven for 30 to 40 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : Resist the temptation to add too much flour. Rye dough is always sticky, and adding too much flour will make rye door-stops rather than something edible.
* Exported from MasterCook II *
Swedish Rye Bread
Recipe By : A World of Breads
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
1 Cup Scalded Milk
2 1/2 Teaspoons Salt
2 Tablespoons Molasses
2 Tablespoons Butter
1 Cup Water
1 Package Dry Yeast
3 1/2 Cups All-Purpose Flour
1 Tablespoon Caraway Seed
2 Cups Rye Flour
Pour the milk over the salt, molasses and butter. Add the water. When cooled to lukewarm, add the yeast. Stir to dissolve and let sit till foamy. Gradually add the all-purpose flour and beat until smooth. Stir in the caraway seed. Gradually add the rye flour and mix to make a medium-stiff dough. The dough will be sticky. Turn it out onto a floured board and knead until smooth, about 10 minutes. Do not add too much more flour, dough will still be sticky. Place in a buttered bowl, cover and let rise until doubled, about 2 hours. Punch down and let rise again. Turn out and shape into 2 oblong loaves. Place on buttered baking sheets that have been sprinkled with cornmeal. Let rise until doubled. Bake in a 375° F. oven for 30 to 40 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : Resist the temptation to add too much flour. Rye dough is always sticky, and adding too much flour will make rye door-stops rather than something edible.
Pepperoni Bread. This one is for the machine. We just love it.
Pepperoni Bread
1 c. water or veg broth
2 T. butter or canola oil
1/2 c. chopped pepperoni, 1/4" dice
2 c. white flour
1/2 c. rye flour
1 T. sugar
1 t. dried oregano
3/4 t. salt
1 ½ t. yeast
Rapid Cycle on machine. Better with more pepperoni, chopped more finely.
Pepperoni Bread
1 c. water or veg broth
2 T. butter or canola oil
1/2 c. chopped pepperoni, 1/4" dice
2 c. white flour
1/2 c. rye flour
1 T. sugar
1 t. dried oregano
3/4 t. salt
1 ½ t. yeast
Rapid Cycle on machine. Better with more pepperoni, chopped more finely.