Just Rye Bread
Longing for a homemade bread that isn't just the usual white bread? Make this wonderful rye bread recipe and you won't be disappointed.
Ingredients
- 1 3/4 cup water
- 1 medium potato
- 8 dried apricot halves
- 1 cup warm water
- 1 1/2 tablespoon yeast
- 2 tablespoon oil (safflower preferred)
- 1/2 tablespoon salt
- 1 tablespoon vinegar
- 4 1/2 to 5 1/2 cups rye flour
Instructions
- The day before, boil the potato and apricot halves in 1-3/4 cups water. Mash and let it sit overnight.
- The next day, mix 1 cup warm water (or juice) and yeast with potato mixture to form a sponge. Let sit a while until foamy.
- Then add the oil, salt, and vinegar.
- Mix in the rye flour. It will be VERY sticky; but try not to add any more flour than you absolutely must. Knead well. This dough is not the usual, elastic type and will feel very different; don't be surprised.
- Place in an oiled bowl and cover. Let it rise (it may not double).
- Punch down.
- Shape into 2 round loaves and place on an oiled cookie sheet.
- Let rise about 1-1/2 times in bulk. This may take 3 to 5 hours, so paint the tops with oil to keep them from drying.
- Bake at 350 degrees F for 45 minutes. Makes 2 loaves.