Potato Rye Bread
Print This Recipe
This is a dense bread, and the anise seeds and molasses give it a slightly nutty flavor.
INGREDIENTS
1 cup warm potato water, 110 to 115 degrees, use the water left from boiling potatoes
1-1/2 packages active dry yeast
1/3 cup dark molasses
1 tablespoon salt
1 tablespoon anise seeds
1/4 cup shortening
2 cups rye flour, medium
1/4 cup bran
4 to 5 cups all-purpose flourPlace the warm potato water in a large bowl. Dissolve the yeast in the warm water. Let the mixture proof for 5 to 10 minutes, or until the yeast is slightly bubbly.
Stir in the molasses, salt, anise seeds, shortening, rye flour and bran. Add enough all-purpose flour to make a kneadable dough.
Knead the dough for 8 to 10 minutes. Place the dough in a large, oiled bowl and let rise in a warm place until doubled in bulk.
Punch down the dough and divide in half. Shape into round, flattish loaves and place in greased pie pans. Let the dough rise again until doubled.
Preheat the oven to 375 degrees and bake for 30 to 35 minutes, or until the loaves sound hollow when tapped and are golden on the bottom. Remove from the oven and cool on a rack before slicing.
Makes 2 round loaves