a Ministry of Food and Family...

Thursday, February 12, 2015

Good 'Ole Fashioned' Rye Bread Recipe




 Rye bread is better if you are watching your sugar


... consuming rye bread results in a better insulin response compared with consuming refined wheat bread.
Just a reminder that when it comes to improving health and warding off disease, its the sugar we have to be aware of.  Bread does have a glycemic index to be conscious of but so do carrots and bananas.

Good 'Ole Fashioned' Rye Bread

1 pkg active dry yeast, 1-3/4 cup warm water, 1/4 cup packed brown sugar, 1/4 cup molasses, 2 tbs shortening "Crisco" 2 tsp salt, 2-1/2 cups rye flour, 2-/34 to 4-1/4 cups all purpose flour (use rice or buckwheat) and 2 tbs butter melted. In a mixing bowl, dissolve yeast in ¼ cup water. Add the brown sugar, molasses, shortening, salt and remaining water; stir well. Add rye flour; beat until smooth. Stir in all-purpose flour (gluten free or buckwheat can be substituted) to form a soft dough. 

Turn onto a floured surface; knead until smooth and elastic, about 6/8 minutes. Place in a greased blow, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 ½ hours. Punch dough down. Shape into four round loaves. Place on greased baking sheets, gently silt the top and sides. Cover and let rise until doubled, about 45-60 minutes. Bake at 350 for 30-40 minutes or until golden brown, Brush with butter ~ Yields 4 loaves.




... makes a great sandwich!

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