One Hundred Percent Rye Bread

I have converted a lot of recipes to suit my customers. The potato flakes keep this dense loaf from developing a case of the 'dry crumblies' since potato starch attracts water to help keep it soft.

• Calories: 252 Calories

Ingredients

• 1 tablespoon salt
• 3 tablespoons shortening
• 2 tablespoons active dry yeast
• 1 ¼ cups warm water
• ½ cup dark molasses
• 2 tablespoons cornmeal
• 2 tablespoons caraway seed
• ½ cup instant potato flakes
• ¼ cup gluten
• 5 cups medium rye flour

Recipe Instructions

Step 1

In a small bowl, mix together the molasses and warm water; stir in the yeast. Let stand for 10 minutes, or until foamy. In a large bowl, stir together the rye flour, gluten, potato flakes, and salt. Add the yeast mixture and shortening to the dry ingredients, and stir until stirring is too difficult.

Step 2

Turn the dough out onto a floured surface, and knead for 8 to 10 minutes. It's okay to take a few breaks. Place bowl upside down over the dough, and let dough rise until double in size, about 45 minutes.

Step 3

When the dough has risen, flatten out to remove air bubbles, and roll up into a nice tight loaf. Grease a baking sheet, and sprinkle with cornmeal. Place the loaf on the sheet, and let rise in a warm place until double, about 45 minutes

Step 4

Preheat the oven to 400 degrees F (200 degrees C). Bake the loaf for 35 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom.