In the 1980s, I started using Saco Buttermilk Powder to make bread and sent away for a collection of recipe cards. It was a wonderful set of cards and this was one of my early favorites. I first made the bread in 1986 and rated it “excellent”; in 1987, it won blue ribbons at the Hamilton County and Harvest Home Fairs in Cincinnati and won a 5th place ribbon at the Ohio State Fair.
It’s wonderful toasted and also a great base for a Reuben sandwich.
POPPYSEED RYE BREAD
- 2 Tblsp. fast acting yeast*
- 1/3 cup granulated sugar
- 1 Tblsp. salt
- ¼ cup buttermilk powder
- ¼ cup cocoa
- 1 Tbsp. caraway seeds
- 1 Tblsp. poppy seeds
- 2 cups rye flour
- ¾ cup whole wheat flour
- 2 Tblsp. oil
- ¼ cup molasses
- 2 cups water
- 2-½ cups to 3 cups all-purpose flour
*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.
In the large bowl of an electric mixer, place yeast, sugar, salt, buttermilk powder, cocoa, caraway seeds, poppy seeds, rye flour and whole wheat flour. Insert paddle beater and beat to blend dry ingredients.
In a four-cup measure, place oil, molasses and water. Heat in the microwave to 130 degrees F.
Pour hot mixture into bowl and beat at medium speed for 3 minutes.
Remove paddle beater and insert dough hook. Continue to beat for 6-1/2 minutes, adding flour a little at a time. You may not have to use all of the flour – the dough should be smooth and elastic after 6-1/2 minutes. The dough may feel slightly sticky because of the molasses.
Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel. Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).
After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface. Roll the dough and form into two nine-inch or three 7-½ inch loaves. Turn over and pinch the edges to seal. Place loaves in greased loaf pans. Cover and let rise for another 30 minutes.
Preheat oven to 375 degrees F.
Bake for approximately 50-60 minutes for nine-inch loaves, 45 minutes for 7-½ inch loaves or until bread is golden brown and has a hollow sound when tapped (210 degrees on a bread thermometer). Cover with a piece of foil if top is browning too fast. Remove bread from pans immediately, brush with butter, cover with a napkin or a tea towel and let cool on a wire rack.
Yield: Two nine-inch or three 7-½ inch loaves
LILLIAN'S CUPBOARD 