Teresa's Recipes
Hot Spring Rye Bread
Experience the warm, rustic comfort of our Hot Spring Rye Bread. This hearty bread, brimming with wholesome rye and a hint of natural sweetness from molasses, will transport you to a tranquil countryside with its earthy aroma and dense texture. It's the perfect companion on a chilly day, offering a delicious embrace of homely flavors.
Ingredients
- 2 tablespoons for greasing Vegetable oil
- 1 tablespoon Caraway seeds
- 1 teaspoon Salt
- 1/2 cup Molasses
- 1 cup Warm water
- 2 teaspoons Active dry yeast
- 2 cups All-purpose flour
- 2 cups Rye flour
Dietary Notes
- Servings: 12
- Dish Type: Bread
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Calories: 200
- Fat: 2g
- Carbs: 40g
- Protein: 5g
- Sodium: 200mg
- Sugar: 10g
Instructions
- In a large mixing bowl, combine the rye flour, all-purpose flour, and yeast. Stir to mix evenly.
- In a separate bowl, mix together the warm water and molasses. Stir until the molasses is completely dissolved in the water.
- Slowly pour the molasses mixture into the flour mixture, stirring continuously until a sticky dough forms.
- Add the salt and caraway seeds to the dough. Mix thoroughly until the ingredients are well incorporated.
- Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 375°F (190°C) and grease a loaf pan with the vegetable oil.
- Transfer the risen dough into the greased loaf pan, and smooth the top using wet hands, creating a uniform surface.
- Bake for 45-50 minutes, or until the bread turns a beautiful golden brown and emits a hollow sound when tapped on the bottom.
- Finally, remove the bread from the pan and allow it to cool on a wire rack before slicing and serving.
Tips
- For a variation, try adding 1/2 cup of dried fruit or nuts to the dough before the first rise.
- This bread pairs wonderfully with hearty stews or a sharp cheese.