Rye Bread without Sour Dough

This particular recipe has been adapted from http://www.chefkoch.de/rezepte/2164761347523604/Roggenbrot-ohne-Sauerteig.html. It has been adjusted to make a slightly bigger loaf in light of available baking tin sizes.

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Rye Bread without Sour Dough
This is a very tasty rye bread recipe which comes very close to what is obtainable in Germany.
Cuisine German
Prep Time 20 minutes
Cook Time 70 minutes
Passive Time 2.5 hours
Servings
slices
Ingredients
Cuisine German
Prep Time 20 minutes
Cook Time 70 minutes
Passive Time 2.5 hours
Servings
slices
Ingredients
Instructions
Making the dough
  1. Place the yeast and water into a bowl suitable for mixing the dough. Leave to sit in a warm place until the yeast begins to foam slightly.
  2. Mix the dry ingredients together in such a fashion that the sugar and salt are well distributed.
  3. Combine together yeast-water mixture, dry mix, and oil.
  4. Once reasonably mixed, dump the dough onto a suitable surface and knead well.
Rising
  1. Form the dough into a ball, cover with a bit of vegetable oil, and return it to the bowl.
  2. Cover the bowl with plastic wrap to keep out draught and foreign matter, and place it in a warm place to rise for approximately 2 hrs.
Forming the loaf
  1. Once the dough has roughly doubled in size, return it to the work area. Punch it down, knead thoroughly once more, and form into a loaf ca. one foot long.
  2. Place the loaf on parchment paper, cover once more, and leave to rise ca. 40 min or until it has doubled in size.
Option: Glazing and baking
  1. Dilute the egg white in a tablespoon of water and brush it over the loaf as a glaze.
  2. Sprinkle sesame seeds or other desired topping onto the glaze.
  3. Bake in an oven preheated to 375°F/190°C for approximately 20 min.
  4. Remove the loaf from the oven and brush over with the egg white mix again, then return the loaf to the oven to bake for an additional 20 min.
  5. Repeat, but this time return the loaf to bake for 30 min, (i.e. for a total of 1 hr 10 min) or until it has a suitably browned crust.
Option: floured or plain baking
  1. Instead of glazing, you may instead roll the shaped loaf in white flour and dust it off prior to baking. Whether or not you do, if you have a woven bread basket of an appropriate size, you may press the loaf into the basket so as to imprint the pattern prior to baking for a truly professional look.
  2. Bake for 1 hr 10 min or until it has a suitably browned crust.
Recipe Notes

You may if you wish slit the loaf on an angle several times prior to baking.

Food value: ca. 265 kcal/100 g.

The final weight of one loaf is ca. 1022 g; 1106 g.

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Karljürgen Feuerherm
I completed a BMath at the University of Waterloo in 1984 and was employed as an analyst/programmer by Domtar Fine Papers until 1988, when I returned to Waterloo to complete an MDiv at Waterloo Lutheran Seminary. Upon graduation, I enrolled for a general graduate year, and then pursued at PhD (2004) in Akkadian Language and Literature at the University of Toronto. I am presently a full time tenured faculty member with Wilfrid Laurier University's Department of History, for whom I teach Ancient Near East and Digital Humanities.

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