Nicole's Rye Bread
Our friend and shareholder, Nicole Gagliano, keeps her household stocked with delicious homemade breads. She lives a very full life, but routinely works bread making into her busy schedule. Sometimes I think half the challenge is in our heads; once we get started, it’s actually pretty easy.
Makes two loaves
2 cups SCF rye flour
2 cups boiling water
½ cup molasses
5 Tbsp butter, cut into pieces
I Tbsp salt
2 Tbsp caraway seeds
1 package active dry yeast
½ cup lukewarm water
3 cups SCF wheat flour
3 to 3½ cups all purpose flour
Making the Bread:
Mix the first 6 ingredients in a large bowl. Leave to cool.
In another bowl, mix the yeast and lukewarm water (110˚) and leave to dissolve.
Stir in the rye flour mixture.
Stir in just enough flour to obtain a stiff dough. If it becomes too stiff, stir with your hands.
Transfer dough to a floured surface and knead until the dough is no longer sticky and is smooth and shiny.
Place in a buttered bowl, cover with a plastic bag, and leave in a warm place until doubled in volume. Punch dough, and let it rise again for 30 minutes.
Preheat oven to 350˚. Butter two loaf pans.
Cut the dough into two equal pieces and shape into a loaf. Bake until bottom sounds hollow when tapped, about 40 minutes. Cool on rack.