Average user rating:   | Level of Difficulty: | Easy |  | | Vegetarian: | Yes | | Servings: | 6 | | Prep Time: | 180 minutes | | Cooking Time: | 55 minutes |
- 1 envelope Yeast
- 1 tbls Brown sugar
- 1/4 cup Lukewarm Water
- 1 cup Scalded milk
- 2 tbls Butter
- 1 tbls Salt
- 1/4 cup Molasses
- 2 1/2 cups Rye flour
- 1 cup Whole wheat flour from the mill at historic Philipsburg Manor, Sleepy Hollow, NY
- 1 tsp Powdered anise
- 1 tsp Powdered fennel
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Melt the yeast with the brown sugar in lukewarm water. Scald the milk and add the butter, salt and molasses. When the mixture is lukewarm, add the yeast. Mix the flours with the anise and fennel and combine with the liquids.
As flours differ, a little more lukewarm water can be added to make a not-too-soft, resilient dough. Only experience gives one the "feel" of the way it should be - so the bread won't dip in the center when baked (too much liquid) or won't be too dense (too much flour). Beat the dough 2 or 3 minutes. A hard rubber spatula is very good for this. Set the bowl in a dishpan of quite hot water, cover with a tea towel, and in an hour the dough will rise almost double and be light. Even after this rising, if the dough seems very hard to beat, 2 tablespoons of warm water may bring it to a light and spongy consistency. Beat it 3 minutes and put it in an oiled regulation 3 x 5 1/14 x 9 1/4-inch bread pan. Set it in a pan of warm water, cover with a towel and let the dough rise for 45 minutes. The second rising takes less time. The dough should be rounding over the pan. Put it in a cold oven. Set the oven at 400 degrees F. to complete the rising. Bake for 55 minutes. Turn the bread out onto a breadboard and cover loosely to cool.
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