Welcome to The Culinary Professional Recipe Collection.
Rye Bread
Category: Yeast-Raised Product
Equipment: Bowl, mixer, sheet pan, parchment paper
No. Servings: 40
Serving Size: 1½ oz. (40 g) slice
Yield: 3.5 lb. (1.6 kg)
Ingredients
16 oz.
rye flour
16 oz.
bread flour
3/4 oz.
salt
1/2 oz.
caraway seeds (optional)
20 oz.
water
3/4 oz.
active dry yeast
2 oz.
molasses
1 oz.
shortening, melted
Method
1
Combine dry ingredients in the bowl of the electric mixer.
2
Dissolve the yeast in the water and mix into the dry ingredients along with the shortening and molasses.
3
Mix at medium speed for five minutes.
4
Place dough in a lightly oiled bowl and loosely cover. Allow the dough to ferment in a warm place approximately one hour, until it has doubled in size.
5
Punch the dough and scale according to use. Shape into oblong loaves.
6
Proof dough in a warm place until dough has doubled in size.