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Tag Archives: rye bread

goodrye-top

This is a quick and easy bread to make with dough hooks and fast rising yeast.  It comes out of the oven a medium brown color with the sharp flavor of the caraway seeds.  It’s excellent for grilled cheese, Reubens or other grilled sandwiches and I especially like it toasted for breakfast.

GOOD AND EASY RYE BREAD WITH CARAWAY SEED

  • Servings: Three 7-1/2-inch loaves or two 9-inch loaves
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*  5-½ to 6 cups all-purpose flour, divided
*  1 cup rye flour
*  2 Tblsp. fast-rising yeast*
*  3/4 cup non-fat dry milk
*  2 tsp. salt
*  ¼ cup dark brown sugar
*  ¼ cup cocoa
*  3 Tblsp. caraway seed
*  3 Tblsp canola oil
*  2-1/4 cups water heated to 130 degrees F

*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, but is identical to “Quick Rise” in Canada.  The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.  Rising time is cut in half.

Grease three 7-½ inch or two 9 inch loaf pans

In the large bowl of an electric mixer, place 1 cup of all-purpose flour, 1 cup of rye flour, yeast, dry milk, salt, brown sugar, cocoa and caraway seed.  Mix to blend and add oil and 130 degree F water.  Beat on medium speed with regular beater for 3 minutes.  Insert dough hook and beat another 6:30 minutes, adding flour as needed to make dough elastic and not sticky.

Place dough in oiled bowl, cover and let rise in warm place for 45 minutes.

goodrye-rise

Punch down dough and form into loaves.  I like to divide the dough in thirds and place a third in each of three loaf pans which measure 7-1/2 x 3-3/4 x 2-1/4 inches.  Bread could also be divided in two and formed into two 9-inch loaves.

goodrye-3pans

Cover the bread and let rise 45 minutes.  Preheat the oven to 350 degrees F.

Bake the 7-½ inch loaves for approximately 30 minutes and the 9 inch loaves for approximately 45 minutes until bread is golden brown and sounds hollow when tapped on the bottom (200 to 205 degrees on a bread thermometer).

Cover and let cool on a wire rack.

goodrye-baked

Yield:  Three 7-½ inch or two 9 inch loaves

goodrye-bot


I was looking through an old cookbook I bought in 1986, The Best of the West – Westwood First, of Course.  Westwood is a suburb of Cincinnati.  The book was published by the Westwood First Presbyterian Church and is filled with homey recipes submitted by members of a self-described “eating church”.

I was looking for a casserole that would use some cooked chicken, frozen mixed vegetables and some Cincinnati light rye bread.  I started to make the dish and realized that in 1986, Westwood loved cheese and butter – a lot.  I adapted the recipe to make it acceptable for our diets and I like the resulting casserole.  It’s comfort food at its best.

HENNY PENNY CHICKEN CASSEROLE

  • 1/4 cup melted margarine or butter
  • 2 cups soft bread cubes (I used light Cincinnati rye bread)
  • 1-1/2 cups frozen mixed vegetables, cooked according to package directions, drained
  • 2 cups cooked shredded chicken breast
  • 1/4 cup all-purpose flour
  • 3/4 tsp. salt
  • Grating of black pepper
  • 1 cup cold milk
  • 1 cup chicken broth
  • 1 cup grated sharp cheddar cheese

Preheat oven @ 350 degrees F.  Butter or spray a 2-quart casserole.

In a large skillet, melt the butter/margarine and add bread cubes, tossing to coat.

Reserve 1/2 cup of bread cubes.  Place remaining cubes on the bottom of the casserole dish.

Spoon cooked mixed vegetables over the top of the bread cubes.

Spread shredded chicken over the mixed vegetables.

In a medium saucepan, whisk together the flour, salt, pepper and cold milk.  Add the chicken broth and cook over medium high heat, stirring frequently, until mixture begins to bubble.  Reduce heat to medium and cook for two more minutes, whisking continually.

Stir in the grated cheese and pour sauce over the chicken in the casserole.  Dot with remaining bread cubes.

Bake covered @ 350 degrees F for 15 minutes. Remove lid and continue to bake for 10 to 15 minutes more.

Servings:  4 to 6

This is a really delicious casserole and the addition of the rye bread cubes gives it a special flavor kick.


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My daughters say they have never found a restaurant version of the Reuben Sandwich that is as good as the one I make, mainly because of my insistence on very lean, good quality corned beef, and because of my homemade rye bread.  They like this rye bread, called “Modest” probably because it is a light rye with no caraway or other strong flavor.

MODEST RYE BREAD

  • Servings: 2 7-1/2-inch loaves plus 4 large rolls
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  • 5 cups all-purpose flour, divided
  • 1 cup rye flour
  • 1 package fast-rising yeast
  • 3/4 cup non-fat dry milk
  • 2 tsp. salt
  • 2 Tblsp. molasses
  • 3 Tblsp canola oil
  • 2-1/4 cups water heated to 130 degrees F

In the large bowl of an electric mixer, place 1 cup of all-purpose flour, 1 cup of rye flour, yeast, dry milk, and salt.  Mix to blend and add molasses, oil and 130 degree F water.  Beat on medium speed with regular beater for 3 minutes.  Insert dough hook and beat another 6:30 minutes, adding flour as needed to make dough elastic and not sticky.

Place dough in oiled bowl, cover and let rise in warm place for 30 minutes.

Punch down dough and form into loaves.  I like to divide the dough in thirds and place a third in each of two loaf pans which measure 7-1/2 x 3-3/4 x 2-1/4 inches.  This size makes a nice size slice for making the Reubens.  The remaining third is usually made into large hearty rolls to eat with dinner.

Cover the bread/rolls and let rise 30 minutes.  Preheat the oven to 375 degrees F.

Bake this size loaf for approximately 25 minutes and the rolls for approximately 12 minutes.  Let cool on a wire rack.

modestrye.jpg

REUBEN SANDWICHES

  • 1 lb. good quality corned beef, sliced thin
  • 1/2 lb. sliced Swiss cheese
  • 1 cup sauerkraut, drained
  • Rye bread

To make the sandwiches, I prefer to bake the bread a day ahead of time so it’s more manageable to divide into thin slices (cut off the heels and cut about 12 slices).  Butter a slice of bread and place butter-side-down in a skillet, add a layer of corned beef, a slice of Swiss cheese and a spoonful of sauerkraut, add second slice of buttered bread.  Grill, browning on each side, at a medium high heat to give the beef and cheese a chance to warm before the bread gets too brown.

Serve immediately.  My daughters like to add Thousand Island Dressing to their sandwiches.  The two loaves of bread are about right for the quantity of corned beef, Swiss and sauerkraut, depending on how thick you make your sandwiches.