…somethin’ from the oven.
Norwegian Rye :: makes 2 loaves
2 1/4 tsp active dry yeast (1 packet)
1/2 cup warm water
2 cups rye flour
3/4 cup molasses
1/3 cup soft or melted butter
2 cups hot water
4 1/2 – 5 cups all-purpose flour
In a stand mixer, stir yeast into 1/2 cup warm water and let stand 5 minutes to soften. Add rye flour, molasses, butter, salt, and hot water; beat for 2 minutes on medium speed.
Switch to a dough hook if necessary. Adding one cup at a time, beat in enough all-purpose flour to make a stiff dough. Turn out on a lightly floured board and knead until smooth; 5-10 minutes.
Grease two 9 x 5-inch loaf pans very well being sure to grease all the corners and edges. Divide the dough into two even pieces and roll into a log shape. Place one in each loaf pan. Cover lightly with greased plastic wrap and a dish towel and place in a warm place.
Allow the loaves to double in size, or to the height you wish to bake them at. Preheat oven to 350*F and bake for 45 minutes. Loaves should be a dark brown and sound hollow when tapped with your fingertips. Turn out of pans and let cool completely before slicing for best results.
Happy bread baking!