Best Bohemian Rye Bread Recipes

BOHEMIAN RYE BREAD

Steps:

• 1. First of all, in case your wondering, potato water is the water that is left over after boiling potatoes! Dissolve yeast into the potato water.
• 2. Mix together all of the dry ingredients EXCEPT 2cups of the white flour. When the yeast is dissolved gradually mix dry ingredients into the potato water and yeast mixture. Gradually add butter. Turn on floured board and knead. Shape into 2 round loaves. Let rise about 1 hour. Just before baking you may brush with beaten egg and milk. Sprinkling additional caraway seeds on top just before baking is optional. (I did not.) Bake 40 to 45 minutes in a 350 degree oven.
• 3. Mom and I enjoy this most when the bread is still warm. Spread with soft butter and drizzle honey on a slice and enjoy!

BOHEMIAN RYE BREAD

Steps:

• All ingredients should be at room temperature. Place ingredients in the pan in the order listed. Select "Basic" or "White Bread" cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.
• Combine 1 cup bread flour, yeast, sugar, fennel seeds, caraway seeds, and salt. Combine liquid ingredients and heat to 120° to 130°F.
• Hand-Held Mixer Method
• Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.
• Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
• Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball.
• Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into round loaf. Place on lightly greased cookie sheet. Cover; let rise in warm place until indentation remains after touching. If desired, slash top 2 or 3 times with very sharp knife in a decorative pattern and brush with slightly beaten egg white. Bake in preheated 375°F oven for 40 to 45 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing.
• You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until 'ripe'. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.