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Deli-Style Rye Bread
Serves:
32
Prep Time:
33
minutes
mins
Total Time:
3
hours
hrs
23
minutes
mins
Ingredients
3
cups
rye flour
divided
2 ¾
cups
all-purpose flour
divided
2
cups
Post® Bran Flakes cereal
2
package
active dry yeast
1
tablespoon
caraway seed
2
teaspoon
salt
2
teaspoon
onion powder
2 ¼
cups
water
divided
¼
cup
vinegar
¼
cup
dark molasses
¼
cup (½ stick)
butter or margarine
1
square
unsweetened chocolate
½
teaspoon
cornstarch
Directions
Mix 1 cup of the rye flour, 2 cups of the all-purpose flour, Bran Flakes cereal, active dry yeast, caraway seed, salt and onion powder in large bowl.
Place 2 cups of the water, the vinegar, molasses, butter and chocolate in saucepan. Cook on low heat until butter is melted, stirring occasionally. Stir until chocolate is completely melted.
Add chocolate to flour mixture. Beat with electric mixer on low speed just until blended. Beat on medium speed 3 minutes. Add remaining 2 cups rye flour and ¾ cup all-purpose flour; stir until mixture forms a stiff dough.
Place dough on lightly floured board; knead 5 minutes or until smooth and elastic. Place in greased bowl; cover with clean towel. Let rise in warm place, free from draft, for 1 to 1 ½ hours or until doubled in volume. Punch down dough; divide in half. Shape each half into ball. Place 1 ball in each of 2 greased 8-inch round baking pans or on 1 large greased baking sheet. Cover with clean towel; let rise 1 hour or until doubled in volume.
Preheat oven to 375°F. Bake, uncovered, 45 minutes or until loaves sound hollow when tapped. Meanwhile, blend cornstarch with remaining ¼ cup water in small saucepan. Bring just to boil; brush over tops of loaves. Bake an additional 5 minutes or until glossy. Remove from pans; cool on wire racks. Cut each loaf into 16 slices to serve. Makes 2 loaves, 16 servings each.