If your New Year’s resolution was to eat healthier, I’m probably not going to be your go-to blogger or your best friend. But just this once I’m offering a recipe that is actually pretty good for you! It’s a loose adaption of my Anadama Bread (which is an absolutely delicious bread) because I wanted to keep the corn and molasses base, while aiming for a darker bread using rye flour.
When I drive to town and back this time of year, I have to travel over an icy pass that is teeming with deer, moose, and lots and lots of wild turkeys. I have to take it slow, which gives me about an hour and a half of driving time – perfect for dreaming up recipes. (It beats listening to my own singing!) This is what I was dreaming about on yesterday’s drive:
| Resolution Rye Bread | Print |
- ¼ cup coconut oil (or butter if you wish)
- ½ cup molasses
- 1 cup cornmeal
- 1½ cups boiling water
- 2 packages active dry yeast
- 1 teaspoon sugar
- 1 cup very warm water
- ½ cup buttermilk
- 1 egg
- 2 cups rye flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon caraway seeds
- 1 tablespoon salt
- 2½ cups whole wheat flour
- 3 cups all-purpose white flour
- In a large bowl combine the coconut oil, molasses, cornmeal, and boiling water. Set aside to cool, stirring occasionally.
- Put yeast and sugar in a small bowl and pour 1 cup warm water over it. Let it sit until bubbly (about 5 minutes.)
- Stir the yeast mixture, buttermilk, egg, rye flour, cocoa powder, and caraway seeds into the cornmeal mixture in the large bowl until well combined. If using a stand mixer, switch to a dough hook at this point.
- Add salt and wheat flour. Mix well.
- Add the white flour and mix well. If using a stand mixer, allow the mixer to knead the dough for 5 minutes. If your dough isn't coming cleanly away from the side of the bowl, add a little more all-purpose flour. If you will be kneading by hand, drop dough onto well floured board and knead for 7-8 minutes. The dough will look a little crumbly when you begin kneading, but will become soft and elastic.
- Grease a large bowl AND your hands (the dough will be slightly sticky) and place the dough in the bowl, turning to coat. Allow to rise until doubled, about 1 hour. Punch down.
- Shape dough into loaves. For round loaves, sprinkle a little cornmeal on baking sheet and set the rounds on the cornmeal. For regular loaves, form into two loaf shapes and place in two large greased bread pans.
- Let the loaves rise until double, about an hour. For round loaves, slice a cross in the top of the loaf to allow it to expand.
- Heat oven to 375 F. Bake for approximately 40 minutes. Coat warm loaves with butter or coconut oil if desired.
- Makes two small rounds and a loaf, or two regular loaves or rounds.
Ingredients.
Such pretty dough. Love the color and elasticity.
Punch it down
Form the dough (I made 1 loaf and 2 small rounds)
Risen and ready to bake!
Brushing the hot (FRAGRANT) loaves with butter for a little shine
I’ve been trying to stay away from bread lately, but threw all my good intentions out the window after making this. But…it really is a healthy option, as long as I don’t get carried away with the butter. Toasted with a little peanut butter? Oh, YEAH!
Looks yummy!! Nothing beats a freshly baked loaf of still-warm bread with a little butter. Mmmmmmmm!!
Except THREE freshly baked loaves 🙂
Thank you…I can vouch for the yummy factor after taste testing it thoroughly!
Looks delicious. This time of year I serve a lot of soups with bread. Yes, I actually bought some yeast, Gonna have to give this a try. I mean, it even has cocoa powder in it.
I’m going to want proof, Karen! Photos are OK, but video would be more conclusive. 😀
I love rye bread and will be trying your recipe 🙂
You’ll love it! And no sourdough necessary…how cool is that?