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THE RECIPE EXCHANGE: Give us this day our daily rye bread

2 recipes to add to your collection

Lynn Eckerle
Lynn Eckerle

Dear Lynn: I’m looking for some tasty cookie recipes. I want to make some for family and some to give away as gifts. — Ellen from Battle Creek

Send recipes and requests to The Recipe Exchange at lynneckerle@gmail.com.

2 rye bread recipes

Dorothy, from Coldwater, loves the smell that fills the kitchen when her caraway rye bread is baking. Jean, from Defiance, learned to bake bread from her grandmother. Her favorite, served warm from the oven, was delicatessen rye bread.

Caraway rye bread

2 cups warm water (105 to 115 degrees)

2 packages active dry yeast

1 tablespoon salt

1/4 cup molasses

2 tablespoons butter or margarine, at room temperature

1 1/2 tablespoons caraway seeds

3 1/2 cup rye flour

3 to 3 1/2 cups white flour

Cornmeal

1 egg white, slightly beaten

Heat water in a saucepan. Check temperature with a candy thermometer. Pour into a large bowl. Sprinkle yeast over water and stir until dissolved. Add salt, molasses, butter and caraway seed. Stir well. Sift rye flour and 1 1/2 cups white flour into bowl. Stir with a wooden spoon until smooth. Gradually add the rest of the white flour until dough leaves the sides of the bowl. Turn dough out onto a floured surface. Knead until smooth. Sprinkle with flour as needed if sticky. Place dough in a lightly greased, large bowl. Turn over once. Cover with a light cloth and let rise for 1 hour, in a warm place, until doubled in size. Turn dough out onto floured surface and punch dough down. Divide in half and form into two oval loaves. Grease a large cookie sheet and sprinkle with cornmeal. Place loaves on sheet. Cover and let rise again until doubled, about 40 minutes. Preheat oven to 375 degrees. Bake bread for 50 minutes. Loaves will sound hollow when done. Remove from oven and brush with egg white. Sprinkle with caraway seeds. Cool before slicing.

Delicatessen rye bread

2 3/4 to 3 1/2 cups white flour

2 packages active dry yeast

1 tablespoon salt

1 3/4 cups milk

1/4 cup molasses

1/4 cup cooking oil

1 ounce square unsweetened chocolate

1 egg

3 cups rye flour

1 tablespoon caraway seed

In a large bowl, combine 2 1/2 cups white flour, yeast and salt. Heat milk, molasses, cooking oil and chocolate in a saucepan. Bring temperature up between 120 to 130 degrees, no more. Stir in egg, then pour over flour mixture. Blend in with a wooden spoon. Stir in rye flour a cup at a time to make a sticky dough. Turn out onto a floured surface. Gradually work in more white flour until dough is smooth and not sticky. Place dough in a greased bowl. Turn and cover with a light towel. Let rise in a warm place until doubled in size, about 45 minutes. Place dough back on floured surface. Punch dough down and divide in half. Shape each half into a round loaf. Flatten slightly. Place on lightly greased baking sheets. Cover and let rise until doubled in size, about 30 minutes. Bake at 375 degrees 35 to 45 minutes, until bread sounds hollow when tapped. If bread is getting too browned, cover lightly with aluminum foil. Remove from baking sheets and cool.

LYNN ECKERLE is author of the weekly food column “The Recipe Exchange” along with a weekly blog “Fun, Food and More.” She has published the cookbooks “Farmhouse Cooking” and “Country Cooking” that are comprised of recipes featured in the column. She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads.

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