Krisegon's Great Grandma's Rye Bread (Tweaked)
| Prep Time: 60 min | Serves: 20 |
| Cooking Time: 45 min | Yield: 20 Slices |
Rye Bread
Ingredients
- 2 3/4 cups Whole Wheat Flour
- 1 cup Whole Grain Rye Flour
- 1 tsp Murray River Australian Flake Salt
- 2 tbsp Extra Virgin Olive Oil
- 2 tsp Active Dry Yeast
- 1 3/4 cups Water
- 1 1/2 tbsp Brown Sugar
- 3 tbsp Flax Seeds
- 2 tbsp Sunflower Seeds Kernels, Unsalted No Shells
- 3 tbsp Wheat Bran Unprocessed
- 4 tsp Vital Wheat Gluten
Directions
Mix the yeast with a little of the water, then add in the salt (I actually use 2 tsp, but 2 tsp of my flake salt from Penzey's has the same amount of sodium as 1 tsp of this stuff listed...it's all about the molecular bonds...the shape of the flakes) and sugar (optional). Stir a bit until dissolved, then add the olive oil(no need to stir). Add in the flour and the rest of the water, alternating. Reserve 1/2 cup of flour to knead in. Let rise until doubled. Knead in the remaining 1/2 cup of flour, and shape into a loaf, or put in a loaf pan if you prefer. Let rise 30 minutes, then bake at 375 for 35-45 minutes. Cool for 1 hour on a rack.
*You can also substitute 1 cup of Bread Flour instead of 1 of the cups of whole wheat.