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Rye Bread, Many Grain (P, TNT)
Source: Self
Yield: 2 (4"x13") loaves

2 cups rye flour
Enough white flour to equal 1kg when combined with rye flour
3 cups warm water
2-1/2 tbsp. quick-rise yeast
2 tbsp. sugar
1/4 cup honey
2 tbsp. caraway seeds
1 tbsp. kosher salt
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup 7-grain flour (from the health food store)
1/4 cup ground flax
1/4 cup cornmeal
2 tbsp. gluten flour
1/4 cup cracked wheat
1/4 cup yellow cornmeal

Egg Wash:
1 egg, beaten with 1 tbsp. water

Combine white and rye flours.

Combine yeast, sugar and water. Add 4 cups of the flour mixture and the honey. Mix well and set aside for 5 to 10 minutes.

Add remaining ingredients and remaining flour mixture.

Knead well until a smooth dough forms. Place in greased bowl, cover with cloth and let rise in a warm place until doubled. As this dough is heavy, it takes longer to rise then most breads. Punch down knead for a minute more.

Form two loaves, and place them in greased and cornmeal-coated 4"x13" bread pans. Brush with egg wash, make 3 cuts on top and sprinkle with sesame seeds. Let rise in a warm place until doubled.

Bake at 350°F, 35 to 50 minutes or until done.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A