This bread is very aromatic and will have you waiting by the oven in anticipation. Similar to traditional German loaves you find in Old World bakeries. It is a thick crusted rye loaf with a delicate center.
This rye bread is very hearty and can be served by itself or with a favorite stew. Great anytime of year!
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- * 3 cups spelt flour or whole wheat flour, organic
- * 1 cup rye flour, organic
- * ½ cup stone-ground cornmeal, Organic!
- * ¼ cup sesame seeds (optional)
- * 3 TBLS fennel
- * 3 TBLS caraway seeds
- * 6 TBLS whole coriander seeds
- * 1 ½ teaspoons sea salt or Himalayan salt
- * 2 ¼ teaspoon s dry yeast or 1 envelope ( ¼ ounce)
- * 1- 1 ½ cups milk or water, lukewarm
- * 1 egg white, beaten
- * Sesame seeds(for sprinkling)
- In a small bowl, mix the yeast and ½ cup warm milk (or water). Make sure milk is not too hot, it will kill the yeast. Add salt and the remainder of milk. Set aside
- In a large bowl, mix rye and spelt flour, cornmeal and seeds
- Add the flour mixture 1 cup at a time until it forms a ball. Knead the dough for at least two minutes. Cover with a dry towel and set in a warm place. Allow dough to rise until double in bulk. About 2 hours
- Punch down dough and then form into a loaf. Place in an oiled baking pan. Allow to rise until double in bulk, approximately 1-2 hours
- Beat egg whites and then brush lightly loaf and sprinkle sesame seeds on the top
- Bake in a preheated oven at 350°F (175°C) for 50 -60 minutes or until loaves are brown and sound hollow when tapped
- Serve warm with butter and your favorite meal!
- Diet Type: Vegetarian
- Culinary Tradition: German
Baking Pans for Rye Bread