Finnish Rye Bread (1 loaf)
2 1/4 tsp active dry yeast
1 1/4 Cup warm water (105-115 degrees)
3 tsp instant potato flakes
1 Tab packed brown sugar
1 Tab vegetable oil
1 1/2 tsp salt
1 1/4 Cup rye flour
1 1/2 - 2 Cups all-purpose flour
4 tsp vital wheat gluten
1 1/2 tsp caraway seeds (optional)
softened butter
Dissolve instant potato flakes in warm water.
Mix yeast, sugar, potato water & 1 Cup rye flour, let sit 30 minutes.
Add oil, salt, all-purpose flour, vital wheat gluten & caraway seeds.
Mix until dough is easy to handle.
Turn onto surface lightly floured with remaining 1/4 Cup rye flour.
Cover & let rest 5 minutes.
Knead until smooth & elastic, about 5 minutes.
Place in greased bowl, turn greased side up.
Cover & let rise until doubled, about 1 hour.
Dough is ready if an indentation remains when touched.
Shape into round loaf.
Place on parchment paper covered sheet.
Cover & let rise until doubled again, about 1 hour.
Pre-heat oven to 375 degrees.
Bake loaf 40-50 minutes until sounds hollow when thumped (or 190 degrees internally)
Brush top with butter immediately after removing from oven
Cool on wire rack.
The changes I made to the original recipe were:
- included vital wheat gluten (thanks WyoDreamer)
- will include caraway seeds next time (per DH's request)
Issue with loaf yesterday:
- bread barely rose after the 1st 1 hour rise time (or the 2nd hour or the 3rd hour) so I turned the dough onto a surface floured with all purpose flour, made a well in the center and added 1 tsp of yeast that I dissolved in 1/4 Cup of warm water. Then I kneaded it to mix in the additional yeast, added more all purpose flour to take the stickiness out but not too much flour as I didn't want the bread to end up dry. Covered the dough and placed it on top of the range (it was warm, dinner was in the oven) and it finally rose after about 40 minutes. Baked per directions.
- the bread was good last night but even better this morning
Check out this newly updated recipe by @YodaBat.
