I seem to be making a lot of rye bread recently. Most of the time they turn out great. This one didn’t.
The dough is very stiff and a bit sticky at first. I kneaded the dough for about ten minutes. I thought it was smooth and elastic. . .
Unfortunately, it didn’t rise all that much. That was my first clue that something was amiss.
The recipe calls for the dough to rise in a cool place. Usually, you allow dough to rise in a warm place. Maybe that is why it didn’t rise. . .
I continued in the process despite the lack of rising. It took the full 40 minutes of cooking time.
The bread was unfortunately very heavy. And doughy.
It was edible, but felt a bit like lead in my stomach. Maybe this is what it was supposed to be, but I can’t imagine it was.
The flavor was nice. It was a very light tasting rye. The raisins were a nice bit of sweetness.
It just didn’t work.
DARK RAISIN RYE BREAD
3 Cups Rye Flour
1 ½ Cups Whole Wheat Flour
2 Envelopes Active Dry Yeast
¼ Cup Cocoa Powder
1 Tablespoon Sugar
1 Tablespoon Salt
2 Cups Hot Water
1/3 Cup Molasses
2 Tablespoons Vegetable Oil
1 Cup Raisins
1 ½ Cups All Purpose Flour
In a large bowl, stir together 1 ½ Cups rye flour, whole wheat flour, yeast, cocoa powder, sugar and salt. Add water, molasses and oil. Beat mixture until it forms a smooth elastic batter. Add raisins, 1 cup of rye flour, and 1 cup all purpose flour. Beat until mixture leaves the sides of the bowl clean. Turn out onto a rye floured board and knead in remaining flours a little at a time. Knead until dough is smooth and elastic. Invert a bowl over the dough and let rest ½ hour. Divide in half, shape into loaves. Place on greased baking sheets and brush with vegetable oil. Cover loaves loosely with plastic wrap. Set in a cool place and allow to rise 2 to 3 hours. Lightly slash tops of loaves. Bake in a 400 degree oven for 30 to 40 minutes.
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