My husband loves rye bread. He is always asking for it when we go out for breakfast. Most restaurants don’t have it though, so he is often disappointed.
I am not a huge fan of rye bread. But, I try to make my husband happy, so I made some. And he was happy.
The color on this bread is very light. But it has a lot of the rye flavor.
The fennel and caraway add to that. I think that is one of the reasons I don’t care for rye bread. I don’t like the seeds in my bread.
My husband loved it. I’m glad, because he now has two loaves to eat!
Bohemian Rye Bread
2 Cups Lukewarm Water
1/4 Cup Sugar
1 Tablespoon Salt
1 Tablespoons Caraway Seeds
2 Tablespoons Fennel
3 Envelopes Yeast
2 Tablespoons Shortening
3 Cups Sifted Rye Flour
3 1/2 to 4 Cups Sifted Flour
Mix together warm water, sugar, salt, caraway seeds, and fennel. Crumble in yeast. Stir until dissolved. Add shortening and flours. Mix in as much flour as you can with a spoon, then use hands. Knead and let rise for 1 hour. Punch down, knead and rise again. Shape into 2 loaves. Place on a greased baking sheet. Let rise 45 minutes. Bake in a 375 degree oven for 30 to 40 minutes.
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