Molasses Rye Bread
 
 
Recipe type: Bread
Serves: 2 loaves
Ingredients
  • 3 TBSP honey
  • 3 TBSP molasses
  • 1 tsp. salt
  • 2 TBSP butter
  • 1 cup boiling water
  • 4 ½ tsp. active dry yeast
  • ¾ cup warm water
  • 2 cups rye flour
  • 3 ½ - 4 cups all-purpose flour
Instructions
  1. In the bowl of a stand mixer, add the yeast and ¾ cup warm (not hot) water. Stir to combine, and then let sit for 5 minutes, or until dissolved.
  2. Boil some water, and then pour 1 cup boiling water into a bowl with the honey, molasses, salt, and butter.
  3. Stir until honey/molasses dissolve and butter is melted, about 4-5 minutes. Let cool slightly.
  4. Add the honey/molasses mixture to the bowl with the yeast/water mixture and then add 2 cups rye flour.
  5. Use the mixer with the dough hook to knead for about one minute.
  6. Add 1 cup flour, mix, add another cup, mix, and then add remaining 1 ½ cups flour.
  7. If mixture is too sticky, add additional flour. Continue to knead for 2-3 minutes, until the dough is elastic and springs back when touched.
  8. Flour a surface, pour the dough onto the surface, and then knead by hand for 1-2 minutes.
  9. Oil a bowl and place the dough ball into the bowl. Cover with a cloth and let sit in a warm place for 1 hour.
  10. After one hour, punch down the dough, knead it a few times, and then divide it into two loaves.
  11. Grease a cookie sheet with oil and place the two loaves on the sheet. Let sit in a warm place for 45-60 minutes.
  12. When ready to bake, preheat the oven to 375 F.
  13. Bake for 25-35 minutes, ot until bread is browned. Let cool for 10-15 minutes before slicing.
Notes
If you are not planning to eat both loaves right away, I suggest letting the second loaf cool, wrapping it up well, and then placing it in the freezer. Remove from freezer when ready to eat.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/26/molasses-rye-bread/