Rye Bread

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This bread is ideal for making sandwiches with smoked meat, ham and goes well with a Swiss type cheese.

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Rye Bread

This bread is ideal for making sandwiches with smoked meat, ham and goes well with a Swiss type cheese.

You will need to allow time to simmer and cool a preparation with honey and anise seeds. The aroma of the anise seeds will be well distributed in the crumb of the bread.

Bread freezes for up to 3 months.

portion 2 loaves

Preparation40 minsCooking1 hrTotal1 hr 40 mins

 2 cups of water
 28 g (2 tbsp) butter
 1/2 cup of honey
 2 tsp anise seed
 1/4 cup -105 to 115 ° F water
 1 tsp sugar
 1 packet of yeast - 2 ¼ tsp
 1 tbsp salt
 270 g (2 cups) rye flour
 540 to 675 g (4 to 5 cups) all-purpose white flour
 Cornmeal

1

Put 2 cups of water, honey, butter and anise seeds in a saucepan bring to a boil, lower the heat and simmer for 15 minutes. Let this preparation cool before proceeding to the other steps.

2

In a large bowl or the bowl of a stand mixer, pour the 1/4 cup of water. Add the sugar and sprinkle with the yeast. Let stand 10 minutes. Add the cooled liquid preparation to the yeast, then add the salt, rye flour, half of the white flour and beat until smooth.

3

Gradually incorporate enough white flour to obtain a firm, supple and elastic dough. This can be done by hand with a wooden spoon, finishing with your hands or using the dough hook of the stand mixer. Knead for about 8 minutes by hand or 6 minutes with a stand mixer.

4

Grease a large bowl and place the dough in it. Butter the top of the dough and cover with a damp cloth or plastic wrap without sealing it. Let rise for about 1 1/2 hours until the dough doubles in size.

5

Punch down the dough with your fist and let rise for another hour.

6

Meanwhile: Grease a cookie sheet and sprinkle with corn flour.

7

Punch down the dough again with your fist, knead with your hands for 1 minute and divide in half. Shape into oblong balls and place them on the baking sheet, spacing them apart. Grease or butter the top, cover with a damp cloth or plastic wrap and let rise for 1 hour.

8

Set the oven rack in the lower third of the oven. Preheat the oven to 350 ° F. Bake the breads 40 to 50 minutes until 200 ° F turn off the oven and wait 10 minutes before removing them from the oven.

9

Cool to room temperature on wire racks before serving.

Ingredients

 2 cups of water
 28 g (2 tbsp) butter
 1/2 cup of honey
 2 tsp anise seed
 1/4 cup -105 to 115 ° F water
 1 tsp sugar
 1 packet of yeast - 2 ¼ tsp
 1 tbsp salt
 270 g (2 cups) rye flour
 540 to 675 g (4 to 5 cups) all-purpose white flour
 Cornmeal

Directions

1

Put 2 cups of water, honey, butter and anise seeds in a saucepan bring to a boil, lower the heat and simmer for 15 minutes. Let this preparation cool before proceeding to the other steps.

2

In a large bowl or the bowl of a stand mixer, pour the 1/4 cup of water. Add the sugar and sprinkle with the yeast. Let stand 10 minutes. Add the cooled liquid preparation to the yeast, then add the salt, rye flour, half of the white flour and beat until smooth.

3

Gradually incorporate enough white flour to obtain a firm, supple and elastic dough. This can be done by hand with a wooden spoon, finishing with your hands or using the dough hook of the stand mixer. Knead for about 8 minutes by hand or 6 minutes with a stand mixer.

4

Grease a large bowl and place the dough in it. Butter the top of the dough and cover with a damp cloth or plastic wrap without sealing it. Let rise for about 1 1/2 hours until the dough doubles in size.

5

Punch down the dough with your fist and let rise for another hour.

6

Meanwhile: Grease a cookie sheet and sprinkle with corn flour.

7

Punch down the dough again with your fist, knead with your hands for 1 minute and divide in half. Shape into oblong balls and place them on the baking sheet, spacing them apart. Grease or butter the top, cover with a damp cloth or plastic wrap and let rise for 1 hour.

8

Set the oven rack in the lower third of the oven. Preheat the oven to 350 ° F. Bake the breads 40 to 50 minutes until 200 ° F turn off the oven and wait 10 minutes before removing them from the oven.

9

Cool to room temperature on wire racks before serving.

Rye Bread

 

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