Bohemian Rye Bread Recipes

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RYE BREAD



Rye Bread image

Use this recipe for rye bread as the base for any one of our delicious sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 10

1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes)
2 1/4 cups warm water (110 degrees)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for bowl and pans
2 tablespoons caraway seeds, plus more for topping
4 1/2 teaspoons salt
4 cups all-purpose flour, plus more for surface and dusting
2 1/2 cups rye flour
1 large egg white
Nonstick cooking spray

Steps:

  • In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
  • Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
  • Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
  • Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
  • Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
  • In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
  • Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
  • Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
  • Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

LIGHT RYE BREAD



Light Rye Bread image

This is a very tasty Rye bread recipe that I found in a Kitchenaid forum. The flavor is full without being overpowering. I love the taste of caraway, so I always add a little more.

Provided by spreadnjoy

Categories     Yeast Breads

Time 2h35m

Yield 2 loaves

Number Of Ingredients 10

2 (1/4 ounce) packages active dry yeast
3/4 cup warm water (105 F-115 F)
1/4 cup honey
1/4 cup light molasses (I have used dark, or black strap)
2 teaspoons salt
2 tablespoons margarine
2 tablespoons caraway seeds
1 cup boiling water
2 cups rye flour
3 1/2-4 cups all-purpose flour

Steps:

  • Mix the honey and the warm water, add the yeast in stir until dissolved.
  • In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
  • Add yeast mixture to the molasses mixture.
  • Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
  • Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
  • Knead 5-10 minutes until ball is smooth.
  • Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
  • Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
  • Cover with cloth and let rise 35-60 minutes or until double in bulk.
  • Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.

BOHEMIAN BLACK BREAD (BREAD MACHINE)



Bohemian Black Bread (Bread Machine) image

Make and share this Bohemian Black Bread (Bread Machine) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h20m

Yield 1 loaf

Number Of Ingredients 13

1 1/8 cups water
3 tablespoons butter, melted
1 1/2 tablespoons molasses
1 3/4 cups bread flour
1 cup medium rye flour or 1 cup dark rye flour
1/4 cup wheat bran
2 tablespoons unsweetened dutch process cocoa
1 tablespoon gluten
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons caraway seeds
1/2 teaspoon fennel seed
1 1/2 teaspoons salt
2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)

Steps:

  • Add all ingredients to the pan according to the order in the manufacturer's directions.
  • Set crust on medium and program for the Basic or Whole Wheat cycle; press Start.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
  • Let cool to room temperature before slicing.

Nutrition Facts : Calories 1649.9, Fat 41.6, SaturatedFat 23.5, Cholesterol 91.6, Sodium 3766.4, Carbohydrate 289.9, Fiber 33.9, Sugar 18.6, Protein 41.1

BOHEMIAN RYE BREAD



Bohemian Rye Bread image

I lost my mom when I was only 35. This brings back fond memories of my mom's love for rye bread! She would always spread butter on a slice and drizzle honey on it. I, too, acquired her love of this bread!

Provided by Lori Borgmann

Categories     Other Breads

Number Of Ingredients 8

2 1/2 c potato water
2 pkg yeast
1/4 c sugar
1 Tbsp salt
2 Tbsp caraway seeds
2 Tbsp butter
3 c rye flour
c 2 1/2 to 3 1/2 cups of white flour

Steps:

  • 1. First of all, in case your wondering, potato water is the water that is left over after boiling potatoes! Dissolve yeast into the potato water.
  • 2. Mix together all of the dry ingredients EXCEPT 2cups of the white flour. When the yeast is dissolved gradually mix dry ingredients into the potato water and yeast mixture. Gradually add butter. Turn on floured board and knead. Shape into 2 round loaves. Let rise about 1 hour. Just before baking you may brush with beaten egg and milk. Sprinkling additional caraway seeds on top just before baking is optional. (I did not.) Bake 40 to 45 minutes in a 350 degree oven.
  • 3. Mom and I enjoy this most when the bread is still warm. Spread with soft butter and drizzle honey on a slice and enjoy!

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