Heidleberg Rye Bread

Rye is a common grain that has been around since the Middle Ages. Because of its heavy and coarse texture, it was primarily the poor who ate it.

Rye is a wonderful grain with a rich flavor and lots of nutrients. Believe it or not, rye is actually more nutrient-dense and higher in fiber than whole wheat. It contains phosphorus, magnesium, silicon, and unsaturated fatty acids. It also contains vitamin E, which is the most powerful element for the heart, muscles, and the reproductive system.

This particular recipe produces a softer-than-normal loaf and is incredibly moist. It pairs very well with strawberry jam and makes a wonderful toast.

If you have any questions about bread making, please refer to our trouble-shooting post. You can also pick up some helpful tips in our whole wheat bread post.

Ingredients

2 cups warm water
1 T yeast *
2 cups rye flour*
1 tsp sugar*
1/2 cup molasses*
1 tsp salt*
1 T shortening
1 T caraway seed*
1/4 cup cocoa powder*
1 T dough enhancer *
1/3 cup vital wheat gluten *
1-2 cups wheat flour*

*These ingredients are available in our store.

Instructions

Combine water, yeast, rye flour, sugar, and molasses. Mix in a stand mixer for one minute. Let sit for 10 minutes.

Add salt, shortening, caraway seed, cocoa powder, dough enhancer, and vital wheat gluten. Add wheat flour one half cup at a time until the dough sticks to the side of the bowl just a little.

Knead for approximately 8 minutes or use the window pane test (demonstrated in this post) to determine when the dough is sufficiently kneaded.

Shape into two loaves. Let rise until it reaches about 1 inch above the top of the bread pan.

Bake at 350 for 30 minutes.

The Bread Baker’s Series is a creative collaboration between Kitchen Kneads and 1840 Farm. To be sure that you don’t miss out on any of the posts in this series, subscribe to our email, or follow us on Facebook or Pinterest. You can also become a member of the 1840 Farm community via email, Facebook, Twitter, or Pinterest.

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14 Responses

Vanessa says:

February 8, 2022 at 3:11 pm

What is a dough enhancer?

Reply
1. Alan Crane says:
  
  February 22, 2022 at 6:35 pm
  
  It is a product that improves whole grain breads. Helps to fix stereotypes of whole grain bread of dry, heavy or spoils fast.
  
  Reply
Diane says:

June 29, 2022 at 2:32 pm

Where can I get dough enhancer?

Reply
1. Alexandra Holdeman says:
  
  July 14, 2022 at 2:54 pm
  
  Hi Diane
  
  You can buy dough-enhancer on our site.
  
  https://kitchenkneads.com/product/grandma-eloise-dough-enhancer/
  
  Reply
Carrie says:

July 25, 2022 at 8:48 am

You only proof the bread one time? Most breads proof twice. How does the one proof change results?

Reply
1. Alan Crane says:
  
  August 8, 2022 at 4:10 pm
  
  You can proof it twice if you want. Once is just faster. Two proofs does make a lighter bread
  
  Reply
Debbie R says:

February 2, 2023 at 6:26 am

Do you have to use the dough enhancer?

Reply
1. Alan Crane says:
  
  February 9, 2023 at 5:15 pm
  
  It is only recommended for whole grain breads. If you are not having the issues with whole grain breads, then no.
  
  Reply
Doreen Coyne says:

May 19, 2023 at 11:11 am

This recipe is wonderful. I love the texture, but can I reduce or replace the molasses with honey? The molasses flavor is a little too bitter on my palate.

Reply
1. Alan Crane says:
  
  May 19, 2023 at 3:24 pm
  
  Yes. Molasses ads to the darker color, but honey is a good substitute.
  
  Reply
sandi says:

September 4, 2023 at 1:20 am

what else is vital wheat gluten known as?

Reply
1. Alan Crane says:
  
  September 12, 2023 at 4:29 pm
  
  Wheat protein
  
  Reply
Tammy says:

October 13, 2023 at 5:56 pm

Can I use this recipe in my Bread Maker ?

Reply
1. Alan Crane says:
  
  October 17, 2023 at 8:28 pm
  
  It is slightly to big for a 2 lb machine.
  
  Reply