Heidleberg Rye Bread
Welcome to the second post in our Bread Baker’s Series in which we have teamed up with 1840 Farm.
Rye is a common grain that has been around since the Middle Ages. Because of its heavy and coarse texture, it was primarily the poor who ate it.
Rye is a wonderful grain with a rich flavor and lots of nutrients. Believe it or not, rye is actually more nutrient-dense and higher in fiber than whole wheat. It contains phosphorus, magnesium, silicon, and unsaturated fatty acids. It also contains vitamin E, which is the most powerful element for the heart, muscles, and the reproductive system.
This particular recipe produces a softer-than-normal loaf and is incredibly moist. It pairs very well with strawberry jam and makes a wonderful toast.
If you have any questions about bread making, please refer to our trouble-shooting post. You can also pick up some helpful tips in our whole wheat bread post.
- 2 cups warm water
- 1 T yeast*
- 2 cups rye flour*
- 1 tsp sugar*
- 1/2 cup molasses*
- 1 tsp salt*
- 1 T shortening
- 1 T caraway seed*
- 1/4 cup cocoa powder*
- 1 T dough enhancer*
- 1/3 cup vital wheat gluten*
- 1-2 cups wheat flour*
*These ingredients are available in our store.
The Bread Baker’s Series is a creative collaboration between Kitchen Kneads and 1840 Farm. To be sure that you don’t miss out on any of the posts in this series, subscribe to our email, or follow us on Facebook or Pinterest. You can also become a member of the 1840 Farm community via email, Facebook, Twitter, or Pinterest.
Vanessa says
What is a dough enhancer?
Alan Crane says
It is a product that improves whole grain breads. Helps to fix stereotypes of whole grain bread of dry, heavy or spoils fast.
Diane says
Where can I get dough enhancer?
Alexandra Holdeman says
Hi Diane
You can buy dough-enhancer on our site.
https://kitchenkneads.com/product/grandma-eloise-dough-enhancer/
Carrie says
You only proof the bread one time? Most breads proof twice. How does the one proof change results?
Alan Crane says
You can proof it twice if you want. Once is just faster. Two proofs does make a lighter bread
Debbie R says
Do you have to use the dough enhancer?
Alan Crane says
It is only recommended for whole grain breads. If you are not having the issues with whole grain breads, then no.
Doreen Coyne says
This recipe is wonderful. I love the texture, but can I reduce or replace the molasses with honey? The molasses flavor is a little too bitter on my palate.
Alan Crane says
Yes. Molasses ads to the darker color, but honey is a good substitute.
sandi says
what else is vital wheat gluten known as?
Alan Crane says
Wheat protein
Tammy says
Can I use this recipe in my Bread Maker ?
Alan Crane says
It is slightly to big for a 2 lb machine.