Resolution Rye Bread

Rye breadIf your New Year’s resolution was to eat healthier, I’m probably not going to be your go-to blogger or your best friend. But just this once I’m offering a recipe that is actually pretty good for you! It’s a loose adaption of my Anadama Bread (which is an absolutely delicious bread) because I wanted to keep the corn and molasses base, while aiming for a darker bread using rye flour.

When I drive to town and back this time of year, I have to travel over an icy pass that is teeming with deer, moose, and lots and lots of wild turkeys. I have to take it slow, which gives me about an hour and a half of driving time – perfect for dreaming up recipes. (It beats listening to my own singing!) This is what I was dreaming about on yesterday’s drive:

Resolution Rye Bread
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A dark bread made with rye, wheat, and white flours. Cocoa and molasses give it a beautiful deep color and slightly sweet flavor.
Ingredients
  • ¼ cup coconut oil (or butter if you wish)
  • ½ cup molasses
  • 1 cup cornmeal
  • 1½ cups boiling water
  • 2 packages active dry yeast
  • 1 teaspoon sugar
  • 1 cup very warm water
  • ½ cup buttermilk
  • 1 egg
  • 2 cups rye flour
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon caraway seeds
  • 1 tablespoon salt
  • 2½ cups whole wheat flour
  • 3 cups all-purpose white flour
Instructions
  1. In a large bowl combine the coconut oil, molasses, cornmeal, and boiling water. Set aside to cool, stirring occasionally.
  2. Put yeast and sugar in a small bowl and pour 1 cup warm water over it. Let it sit until bubbly (about 5 minutes.)
  3. Stir the yeast mixture, buttermilk, egg, rye flour, cocoa powder, and caraway seeds into the cornmeal mixture in the large bowl until well combined. If using a stand mixer, switch to a dough hook at this point.
  4. Add salt and wheat flour. Mix well.
  5. Add the white flour and mix well. If using a stand mixer, allow the mixer to knead the dough for 5 minutes. If your dough isn't coming cleanly away from the side of the bowl, add a little more all-purpose flour. If you will be kneading by hand, drop dough onto well floured board and knead for 7-8 minutes. The dough will look a little crumbly when you begin kneading, but will become soft and elastic.
  6. Grease a large bowl AND your hands (the dough will be slightly sticky) and place the dough in the bowl, turning to coat. Allow to rise until doubled, about 1 hour. Punch down.
  7. Shape dough into loaves. For round loaves, sprinkle a little cornmeal on baking sheet and set the rounds on the cornmeal. For regular loaves, form into two loaf shapes and place in two large greased bread pans.
  8. Let the loaves rise until double, about an hour. For round loaves, slice a cross in the top of the loaf to allow it to expand.
  9. Heat oven to 375 F. Bake for approximately 40 minutes. Coat warm loaves with butter or coconut oil if desired.
  10. Makes two small rounds and a loaf, or two regular loaves or rounds.

 

Ingredients.

Ingredients.

Such pretty dough. Love the color and elasticity.

Such pretty dough. Love the color and elasticity.

Punch it down

Punch it down

Form the dough (I made 1 loaf and 2 small rounds)

Form the dough (I made 1 loaf and 2 small rounds)

Risen and ready to bake!

Risen and ready to bake!

Brushing the hot (FRAGRANT) loaves with butter for a little shine

Brushing the hot (FRAGRANT) loaves with butter for a little shine

I’ve been trying to stay away from bread lately, but threw all my good intentions out the window after making this. But…it really is a healthy option, as long as I don’t get carried away with the butter. Toasted with a little peanut butter? Oh, YEAH!

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