Rye bread is one of my favorite breads, and I’ve been wanting to try making it at home for for a while. Since I had plenty of time to bake during and after hurricaine Sandy, and we were lucky to have power throughout — I thought I would make some rye bread. Then I noticed this recipe for Rye Dinner Rolls on the package of Hodgson Mills Rye Flour. I made them instead, and glad I did, they were delicious!
1 cup milk
2 tbsp honey
3 tbsp butter
2 pkg of active dry yeast
½ cup lukewarm water (110 F)
3 Whole wheat flour
2 tbsp caraway seeds
6 tbsp minced onion
¼ cup flax seed meal
1 ¼ cups rye flour
2 tsp water
- Scald milk and combine in mixing bowl with honey, salt and butter.
- Stir well; cool to lukewarm.
- Dissolve yeast in lukewarm water and combine with milk mixture.
- Add whole wheat flour and beat well for one minute or until batter is very smooth.
- Add caraway seeds, onion, flax seed meal and enough rye flour so dough is firm enough to knead.
- Turn dough onto a floured surface and knead for 8 minutes.
- Place in a bowl coated with olive oil turning once to coat evenly.
- Cover and let rise in warm place until doubled about one hour.
- Punch down dough and roll by hand into a long rope about 1 ½ inches thick. Cut into 1 ½ inch pieces and shape into buns.
- Place 2 inches apart on an oiled baking sheet, cover with towel and let rise until doubled
- Preheat oven to 400 beat the egg with water and brush the tops of the buns. Bake for 12 to 15 minutes or until nicely browned.