Author Topic: Buttermilk Rye Bread  (Read 3411 times)

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Offline Alleyyooper

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Buttermilk Rye Bread
« on: June 22, 2015, 09:27:26 am »
Wet Works

 1 cup water
 1-1/2 cups buttermilk
 1 tbsp sugar
 1 tbsp active dry yeast


Dry Works

 2 cups rye flour
 5 cups bread flour
 2 tsp salt
 2 tbsp caraway seeds
 2/3 cup raw sunflower seeds

Other

 1/4 cup oil, or melted vegetable shortening

Egg Wash

 1 large egg
 2 tsp sugar
 1 tbsp water



Directions

 Mix water, buttermilk, and sugar and heat till warm (not hot!). Mix in yeast and set aside for 15 minutes to proof yeast.

 In a large mixing bowl, mix both flours, salt, caraway seeds and sunflower seeds.

 When milk/yeast is ready, add to flour along with oil. stir into rough dough, cover with plastic wrap and set aside for 20 minutes.

 After 20 minutes, turn out onto a floured surface and knead for 10 to 15 minutes.

 Form into tight ball, place into an oiled bowl, cover with plastic wrap, and let raise until doubled in size.

 Punch down dough and set aside for ten minutes to relax dough.

 Form into two oblong or round loaves, place on a baking sheet covered with parchment paper and cover with plastic wrap. Let raise until doubled in size.

 Slash top of loaves with a razor or sharp knife and brush and let raise for another 15 minutes. Meanwhile heat oven to 400 degrees.

 After raising, brush tops of loaves with egg wash. Bake until internal temperature is 195-200 degrees



 ;D  Al
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Offline Zweefer

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Re: Buttermilk Rye Bread
« Reply #1 on: June 22, 2015, 10:11:24 am »
That looks delicious!!!!
Keeping of bees is like the direction of sunbeams.
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Offline efmesch

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Re: Buttermilk Rye Bread
« Reply #2 on: June 22, 2015, 03:12:58 pm »
Boy, do those loaves look impressive.  And the fragrance of fresh baked bread permeates the house.  WOW!!