March 27, 2011

Potato Rye Bread

Well, some days you have to bake two batches of bread to get one to turn out well. Unfortunately, today was one of those days. Even more unfortunate, I was craving for cinnamon raisin bread, not Potato Rye Bread. Guess which one turned out well?

Although I was disappointed about my other batch of bread, I was pleased with how this one came out of the oven. The bread loses a bit of it's crustiness on top when brushed with melted butter, but the benefit is added flavor.

Potato Rye Bread
2 tsp. yeast
1 1/3 cups water
2 Tbsp. molasses
2 Tbsp. corn oil
2 tsp. salt
1/3 cup dried potato flakes
1/3 cup nonfat dry milk powder
1 cup rye flour
3 cups bread flour

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast and molasses. Let stand 5 minutes.

Add oil, salt, potato flakes, dry milk and rye flour. Beat well. Add half of the bread flour, and beat well again. Cover, and let stand 15 minutes.

Add remaining bread flour. (Note: I had to add additional flour to get the dough to the proper texture.)
Knead the dough until soft and springy but soft to the touch. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease a baking sheet. Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf, and place on baking sheet. Cover and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 375
ºF. Bake 35 to 40 minutes, until golden. Brush with melted butter if desired, and cool on wire rack.

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