Water roux, a flour and water mixture, provides bread and buns a softer feel. The ratio of 1 part flour to 5 parts water, heated to 150 degrees F (65 degrees C), was developed by a Japanese chef to stimulate the gelatinization of starch. The bread is soft, bouncy, and keeps its freshness for a long period when made using this Asian baking method.
| Servings: | 24 |
| Yield: | 2 loaves |
Ingredients
- 2 (.25 ounce) packages active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- 1 ½ cups lukewarm milk
- 2 tablespoons white sugar
- 1 teaspoon salt
- ½ cup molasses
- 2 tablespoons butter
- 3 ¼ cups rye flour
- 2 ½ cups bread flour
Instructions
- Dissolve yeast in warm water.
- In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
- Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
- Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
- Cover dough and let rise 1 to 1 1/2 hours or until double.
- Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Nutrition Facts
| Calories | 144 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 114 mg |
| Sugars | 6 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Came out great. I added Caraway seeds. Brushed an egg before baking and sprinkled everything bagel seasoning, fennel and Caraway seeds. I baked at 375 but lowered to 350 to bake longer without fear of burning. I’d probably cut molasses down to one tablespoon at most. I don’t care for the recipes that have you add cocoa powder, coffee, and molasses. That tastes like mud. It’s like mixing any old colors on the color wheel. This would be best with a fried egg for breakfast rather than corned beef. I’ve been baking bread for decades, but not always successfully. So, when it comes out edibly, I’m delighted.
This is very similar to my family’s recipe, passed down for generations. My great aunt made it without molasses, my grandmother with. Both used potato water to pre-start the yeast. We make this every year for the family Christmas gathering.
didn’t rise at all.
No rye taste whatsoever, even with all that rye flour, completely overwhelmed by the molasses. Heavy dense sweet loaves, this is definitely not sandwich bread.
Great recipe, very good rye bread. My family loved the molasses flavor, but it made 2 small loafs. My intention was to make bread for sandwiches. I would combine it into one large loaf next time. It was a little sweet for me. Maybe I’ll cut back on the molasses a little next time as well.
Made a wonderful Rye bread & was perfect for rubins. We used dark rye flower so the loaf was darker. Will do again!
Maybe it was the molasses. The loaf was dark, heavy, and bitter. On my first attempt it wouldn’t rise. So I doubled the yeast for the second attempt. That helped but it wasn’t nearly risen enough. I baked it anyhow just to test the flavor. It was not to my liking. I’ll be looking for another rye recipe.
I agree with some of the other reviewers that the molasses flavour is quite strong, really overpowers anything else. It also makes the bread quite dark, not at all how it appears in the picture. A decent result but not to my liking, I will be trying a different recipe next time.
Sorry to say that this recipe didn’t work for me at all.
I did not care for this.
The texture of this bread is nice, soft and moist. I substituted some of the rye flour with whole wheat flour because I wanted a lighter loaf. But my bread is way darker than the photo posted by MARBALET. Also, the molasses taste is very strong, and I used 1/3 cup. I think next time I’ll use dark corn syrup or maybe just a tablespoon or so of molasses. My dough doubled very quickly, and so did the shaped loaves, way less than the 1 1/2 hours listed. Will make this again, with a couple of changes.
What a good bread! Based upon the suggestions, I did reduce the molasses to 1/4 cup. I used dark, and I could taste the bite.. it was yummy, but more would have been excessive. I let the dough rise for 2 hours, punched it down, and then let it rise for another 2 hours. Then, I rolled the dough out and filled it with homemade thousand island dressing, corned beef, sauerkraut and swiss cheese. I braided the dough over the stuffing and baked it for 45 minutes.. it turned out fantastic. Lots of flavor, the whole thing was a hit with my entire family!
Too much molasses. Perhaps it’s a typo?
very nice bread, but it is missing caraway, I added 1 tsp and it turned out great.
This is fabulous. Great for those who don’ care for the version with caraway.
I bake bread all the time, and after two tries at this recipe, it still didn’t work out for me. The dough was sticky and dense. It wasn’t like the rye I’m used to at all.
I tried this in my bread machine and all I can say is “WOW!” I bake it on Basic setting and lessen the time by 17 minutes. Portion selection were for 12 servings. I will defnitely suggest this recipe.
yum! This bread was sweeter than expected, but I am happy with my results!! MY loaves are much darker in color than the recipe photo provided making me think that the flavor may be due to me using a dark molasses. yum!
I cute this recipe in half and made two bread bowls out of it for a dip I made. These were wonderful bread bowls and I will make it again!
I halved this recipe & mixed it in my bread maker. After kneading & shaping I put it on a cookie sheet to raise. I think it turned out kind of flat & dense. Next time I will put it in a bread pan. The flavor was great, but the texture was a little off. My fault, I am sure.
Not good. I wanted bread, not candy. As I was pouring the molasses I thought “this seems like a lot”, but I had never made rye bread before. Well, I will try again, but certainly not with this recipe.