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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.

This entry is related to the following products. Click on any of them for more information.
GRAINS: Wheat Flour, GRAINS: Rye Flour,