Just Rye Bread

Longing for a homemade bread that isn't just the usual white bread? Make this wonderful rye bread recipe and you won't be disappointed.

Ingredients

1 3/4 cup water
1 medium potato
8 dried apricot halves
1 cup warm water
1 1/2 tablespoon yeast
2 tablespoons oil (safflower preferred)
1/2 tablespoon salt
1 tablespoon vinegar
4 1/2 to 5 1/2 cups rye flour

Instructions

The day before, boil the potato and apricot halves in 1-3/4 cups water. Mash and let it sit overnight.
The next day, mix 1 cup warm water (or juice) and yeast with potato mixture to form a sponge. Let sit a while until foamy.
Then add the oil, salt, and vinegar.
Mix in the rye flour. It will be VERY sticky; but try not to add any more flour than you absolutely must. Knead well. This dough is not the usual, elastic type and will feel very different; don't be surprised.
Place in an oiled bowl and cover. Let it rise (it may not double).
Punch down.
Shape into 2 round loaves and place on an oiled cookie sheet.
Let rise about 1-1/2 times in bulk. This may take 3 to 5 hours, so paint the tops with oil to keep them from drying.
Bake at 350 degrees F for 45 minutes. Makes 2 loaves.

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nashmeow

Feb 26, 2010

Thank you for the insight, Katieanne! Many of our recipes are reader-submitted, so we have corrected this recipe to remove any reference to being gluten-free. Our readers are our best Editors!

Member 2473598

Feb 25, 2010

I'm not sure where you got your information but please note that Rye is NOT gluten free, along with wheat and barley (where malt comes from, so it is a no-no), and uncontaminated oats. Check out Celiac.com for proper info. Kathleen