Rye Bread is so incredibly crunchy, and the flavor just blows you away! I made a long loaf and a round loaf with the recipe, it was really such a pleasure to get your hands on these loaves, and let the bread machine do the heavy kneading, but I did get help from my little grandson Luca. He volunteered to help, and both of us loved every minute of this fabulous bread making.
The recipe comes from a 1987 Fanny Farmer Cookbook, nothing fancy, no photos, just drawing illustrations.The ever famous James Beard has a great introduction about the book. Fanny Farmer...actually, that was her real name, had a cooking school in Boston, in the early 1900, and her first cookbook was published in 1896, the Boston Cooking-School Cookbook. She died in 1915, but her legacy has been carried on for over a century, and copies have been coming out, each time with new revised editions. This edition is also a revised edition, and the latest edition is a 2010 edition. Every cook in America should know about Fanny Farmer, and her contribution to the American Cuisine! Just a little history, to get you acquainted with!...Now, let's get on to the recipe!
from the Fannie Farmer Cookbook
1 cup (1/4 L) milk
2 Tablespoon shortening
2 Tablespoon dark-brown sugar
1 Tablespoon salt
2 packages dry yeast
3 cups (420 g.) rye flour
3 cups (420 g.) white flour
Bring 1 cup water to a boil, mix it with the milk, shortening, sugar and salt in a large bowl, and let cool to lukewarm. Measure 1/2 cup warm water in a separate container, stir in yeast, and let it stand for 5 minutes to dissolve. Add the dissolved yeast to the rye flour to the first mixture, and combine thoroughly. . Add enough of the white flour, so that you can handle the dough. Turn out onto a lightly floured board, knead for a minute or two, then let rest, for 10 minutes. Resume kneading for about 10 minutes, adding the remaining flour as necessary.
(I did all the previous steps, by adding everything into the bread machine container, and set the dial on to the "dough setting" to do the kneading.)
Punch down and shape into two loaves. Place in greased loaf pans, ( I made two free-form loaves) and let rise until double in bulk. Preheat oven to 375 F. degrees
Bake bread for 45-50 minutes. Remove from pans and cool on rack.
For a free-form shaped bread, fold over each side, as in making the dough for flaky biscuits.
Such happy memories will result from bread making with little ones. (both of us shaping, and sealing the bottom of the dough)
One rectangle, and one round loaf. Place on parchment lined baking sheet, and let it rise again, until larger (not necessarily doubled)
Get your kids help you in the kitchen with baking, whenever they get interested...which might be more often than you think. So much fun, so many fond memories:DDD
For points value, I did the math on my little handy WW points tracker. 3 points for 1 slice of bread.
(I ate 2 slices)
Linking to: Full Plate Thursday, @ Miz Helen's Country Cottage
Thursday Favorite Things Blog Hop, @ Katherines Corner