How to Make Oroweat Dill Rye Bread Recipe

Pumpernickel Rye Bread

The dill rye bread was my favorite for years back in new york.

Recipe Summary Pumpernickel Rye Bread

This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.

Ingredients | Oroweat Dill Rye Bread Recipe

1 ¼ cups warm water (110 degrees F/45 degrees C)

1 tablespoon vegetable oil

1 ½ tablespoons molasses

1 ½ cups unbleached bread flour

1 cup rye flour

½ cup whole wheat flour

¼ cup vital wheat gluten

1 teaspoon salt

3 tablespoons dry milk powder

2 teaspoons instant coffee powder

2 tablespoons unsweetened cocoa powder

1 tablespoon caraway seed

1 ½ teaspoons active dry yeast

Directions

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.

After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.

Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.

To make this recipe in a stand mixer, combine all of the ingredients in the mixing bowl. Mix on low speed using the dough hook, scraping the dough down occasionally, for 10 to 15 minutes. Transfer the dough to a greased bowl, cover it with plastic wrap and a kitchen towel, and allow it to rise until doubled, about 1 hour. Grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Place the dough into the loaf pan, seam-side down, cover it with a floured kitchen towel or greased plastic wrap, and allow it to rise again until doubled. Bake as directed.

Info | Oroweat Dill Rye Bread Recipe

prep: 25 mins cook: 45 mins additional: 2 hrs 30 mins total: 3 hrs 40 mins Servings: 12 Yield: 1 1.5 pound loaf

TAG : Pumpernickel Rye Bread

Bread, Yeast Bread Recipes, Whole Grain Bread Recipes, Rye Bread,