Liturgical Year : Recipes : Dark Rye Bread

Catholic Recipe: Dark Rye Bread

INGREDIENTS

1 package active dry, or cake, yeast
4 cups warm water, divided
4 cups sifted rye flour
2 cups sifted all-purpose flour
1 tablespoon salt
1/2 teaspoon caraway seed

Details

Yield: 1 loaf

Prep Time: 4 hours

Difficulty: ★★★☆

Cost: ★★☆☆

For Ages: 15+

Origin: Austria

show

Food Categories (1)

show

Feasts (2)

Also Called: Schwarzbrot

A healthy, hearty dark bread to serve on fasting days and throughout Lent.

DIRECTIONS

Dissolve yeast in 1 cup water. Combine flours, salt, caraway seed. Add 3 cups water. Mix. Knead until firm; cover with damp cloth; let rise 3 hours.

Punch dough down; knead 10 minutes; cover; reserve 45 minutes.

Place dough on floured baking sheet. Bake 1 hour in 350° oven, pricking with fork from time to time during baking. Remove from oven; brush freely with water. Lower temperature to 300°; bake 15 minutes more. Cool. Serve.