Yes, another rye bread, but it’s quick one with no kneading. Kneading is great for the arm and shoulder muscles (I don’t have a bread machine and do this always by hand) but kneading and rising really take up some time!
- Recipe chosen for ruisleipä
- Cooking method: Oven
- Faithfulness to recipe: Almost. I substituted the molasses for dark maple syrup. I also left out the fennel as I forgot about it…
- Met expectations? Yes.
- Would cook again? Yes, and I did at the request of my daughter – so those are the little rye bread rolls I made for the kids.
- The taste test rated on a score of 5: 4
2 cups stone ground dark rye flour
1 1/4 cups all purpose flour
2 tbs baking powder
1 tsp salt
1 tbs dark molasses
5 tablespoons unsalted butter at room temperature
1 cup buttermilk ( or add 1 tablespoon of fresh lemon juice to regular whole milk to make your own)
1 teaspoon whole fennel seeds or caraway seeds to taste (optional)
3 large eggs
- Preheat oven to 200C.
- Lightly grease a loaf pan with butter.
- In a mixing bowl, combine flours and salt.
- Add buttermilk and eggs one at a time, softened unsalted butter, and molasses. Whisk slowly until a dough forms.
- Add fennel seeds if using.
- Knead for 5 minutes.
- Put dough in loaf pan.
- Bake for 40 minutes, or until browned on top and it starts looking like bread!
- Cool on a wire rack.
- This bread goes well with jam or honey on top.