This was my very first attempt at making rye bread. My mom told me that rye bread don't raise blood sugar levels like white or even wheat breads do, so I decided to try it. I went in search of rye flour and it was hard to find. Our local grocery stores in Mount Vernon don't carry it so I drove to Monet to the Wal-Mart and they didn't have it either. I was just about to give up when another customer and her daughter walked up beside me so I asked them if they knew who might carry rye flour. The answer was Ramey supermarket. They had a few different brands, but the one I chose was Hodgson Mill. I already had yeast so I didn't buy more, that was my mistake. The bread didn't raise well so it turned out heavy, but the flavor is wonderful. When I buy more yeast, I am going to try again on this recipe, and there are several other recipe's that I have run across for rye bread that I am going to try also.
OLD-WORLD RYE BREAD
2 packages (1/4 oz each) active dry yeast
1-1/2 cups warm water (110 to 115 degrees)
1/2 cup molasses
6 TBS butter, softened
2 cups rye flour,
1/4 cup baking cocoa
2 TBS caraway seeds
2 tsp salt
3-1/2 to 4 cups all-purpose flour
1) In a large mixing bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all purpose flour to form a stiff dough.
2) Turn onto a floured surface; knead (working in the rest of the all purpose flour) until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a worm place until doubled, about 1-1/2 hours.
3) Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf, about 10 inches long. Grease two baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
4) Bake at 350 degrees for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Yield: 2 loaves (12 slices each)
Nutritional facts: 1 slice ...146 calories, 3 grams fat (2 grams saturated fat), 8 mg cholesterol, 229 mg sodium, 26 g carbohydrates, 2 grams fiber, 3 grams protein.
After making this bread, I see that it does have a lot of all purpose flour in it and I am not sure if it is the answer to high blood suger after all. The search continues.
By Kay Longboy