Rogers Basic Rye Bread

YIELD: 2 loaves / BAKE TIME: 40-50 minutes / Print Recipe


In a large bowl, measure honey, oil, salt, caraway seeds, warm water and lemon juice; add yeast mixture and mix well. Add ROGERS 100% DARK RYE FLOUR and beat vigorously by hand or at low speed with electric mixer for 2 minutes. Stir in sufficient ROGERS NO ADDITIVE ALL PURPOSE FLOUR to make a soft, workable dough.

Turn dough out on a lightly floured surface; knead 5 minutes until dough is smooth and elastic. Form dough into a ball and place in greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled in bulk (about 1-1/4 hours at 27°C or 80°F).

Punch dough down; form into two smooth balls. Cover and let rest 20 minutes. Roll each ball to form a long, rounded loaf and place on greased baking sheet sprinkled with cornmeal. Using a sharp knife, make 3 or 4 shallow diagonal slashes across the top of each loaf.

Let rise until almost double in bulk, about 1/2 hour. Bake in 190°C (375°F) oven for about 40-50 minutes or until done. Remove from pans and cool on wire rack.
* For consistently good results, lemon juice, the natural dough conditioner, is added when making yeast bread with no additive flours.

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