Molasses Rye Bread

Three moles are crawling through a tunnel. The first mole says, “Hmm. I smell cookies.” The second says, “Yeah, I smell them too!” The third mole wrinkles his nose and says, “Not me, I just smell moleasses.”

Not a fan of rye bread? You’ll like this anyway. This is moist and sweet and dark, but still perfectly compliments a pastrami and swiss sandwich with a judicious amount of mustard. It will not last long in your house.

4 tsp instant yeast
2 1/2 c water
2/3 c molasses
4c bread flour
3c rye flour
1 tsp salt
1/4 c vegetable oil
2 tbsp caraway (at least!)

Mix all the dry ingredients together in a large mixing bowl. Add in the water, molasses and vegetable oil. Mix together until just combined, then let it sit for 20 minutes. Knead for 5-10 minutes, and expect extreme stickiness since rye doesn’t do the whole gluten thing. Place in a greased bowl and leave in a warm place until it has doubled.

Preheat the oven and baking stone to 450˚F. Once doubled, turn the dough out onto the counter. Divide in two, shape attractively (a little lingerie goes a long way) and let sit for another 20 minutes to get used to its new sexy form. Bake for 30-35 minutes. Eat.

This post submitted to this week’s YeastSpotting


6 responses to “Molasses Rye Bread

  1. Serve your Pastrami on Rye on this lovely fern fused glass plate:

  2. Or you could serve it on this square plate with bubbles — red and blue:

    … the bubbles will enhance the molasses flavor …

  3. Pingback: YeastSpotting 7.9.10 | Wild Yeast

  4. Lol, lol, lol!! Oh and the bread looks wonderful too.

  5. Haha. Thanks for sharing your blog. I like your sense of humor. Extra thanks again for making your Mom show me her shower. (For the sake of blogging, I’m Bella) I’ll definitely try out your recipes and share your jokes too 🙂

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