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Heidleberg Rye Bread
Welcome to the second post in our Bread Baker’s Series in which we have teamed up with 1840 Farm.
Rye is a common grain that has been around since the Middle Ages. Because of its heavy and coarse texture, it was primarily the poor who ate it.
Rye is a wonderful grain with a rich flavor and lots of nutrients. Believe it or not, rye is actually more nutrient-dense and higher in fiber than whole wheat. It contains phosphorus, magnesium, silicon, and unsaturated fatty acids. It also contains vitamin E, which is the most powerful element for the heart, muscles, and the reproductive system.
This particular recipe produces a softer-than-normal loaf and is incredibly moist. It pairs very well with strawberry jam and makes a wonderful toast.
If you have any questions about bread making, please refer to our trouble-shooting post. You can also pick up some helpful tips in our whole wheat bread post.
- 2 cups warm water
- 1 T yeast*
- 2 cups rye flour*
- 1 tsp sugar*
- 1/2 cup molasses*
- 1 tsp salt*
- 1 T shortening
- 1 T caraway seed*
- 1/4 cup cocoa powder*
- 1 T dough enhancer*
- 1/3 cup vital wheat gluten*
- 1-2 cups wheat flour*
*These ingredients are available in our store.
The Bread Baker’s Series is a creative collaboration between Kitchen Kneads and 1840 Farm. To be sure that you don’t miss out on any of the posts in this series, subscribe to our email, or follow us on Facebook or Pinterest. You can also become a member of the 1840 Farm community via email, Facebook, Twitter, or Pinterest.
