Heidleberg Rye Bread

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Heidleberg Rye Bread

Welcome to the second post in our Bread Baker’s Series in which we have teamed up with 1840 Farm.

Rye is a common grain that has been around since the Middle Ages.  Because of its heavy and coarse texture, it was primarily the poor who ate it.

Rye is a wonderful grain with a rich flavor and lots of nutrients.  Believe it or not, rye is actually more nutrient-dense and higher in fiber than whole wheat.  It contains phosphorus, magnesium, silicon, and unsaturated fatty acids.  It also contains vitamin E, which is the most powerful element for the heart, muscles, and the reproductive system.

This particular recipe produces a softer-than-normal loaf and is incredibly moist.  It pairs very well with strawberry jam and makes a wonderful toast.

If you have any questions about bread making, please refer to our trouble-shooting post.  You can also pick up some helpful tips in our whole wheat bread post.

 
Heidleberg Rye Bread
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Ingredients

*These ingredients are available in our store.

Instructions
 
Combine water, yeast, rye flour, sugar, and molasses. Mix in a stand mixer for one minute. Let sit for 10 minutes.
 
Add salt, shortening, caraway seed, cocoa powder, dough enhancer, and vital wheat gluten. Add wheat flour one half cup at a time until the dough sticks to the side of the bowl just a little.
 
Knead for approximately 8 minutes or use the window pane test (demonstrated in this post) to determine when the dough is sufficiently kneaded.
 
Shape into two loaves. Let rise until it reaches about 1 inch above the top of the bread pan.
 
Bake at 350 for 30 minutes.
 

The Bread Baker’s Series is a creative collaboration between Kitchen Kneads and 1840 Farm.  To be sure that you don’t miss out on any of the posts in this series, subscribe to our email, or follow us on Facebook or Pinterest.  You can also become a member of the 1840 Farm community via email, Facebook, Twitter, or Pinterest.

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