Genie's Southern Kitchen

Web Search:

	Groups
			Free Forum Hosting

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Genie's Southern Kitchen	[email protected]

What's New

~ Recipe Storage

~ Genie's Southern Kitchen Recipes

Appetizers/Snack

BBQ/Grilling+

Beef/Veal

Beverages

Breads

Bread Machine

Breakfast/Brunch

Budget

Cajun/Creole

Cakes+

Candy

Canning/Freezing

Casseroles

Christmas

Cookies/Bars

Cooking 101

Crockpot

Desserts

Diabetic

For 1, 2, or 3

For A Crowd

Frozen Desserts

FYI

Gifts in a Jar

Heirlooms

Homemade

Kids Corner

Lamb

Leftovers

Low Carb

Low Fat/Low Cal

Make Ahead Meals

Microwave

Miscellaneous

Pasta

Pets

Pies/Cobblers+

Pizza+

Pork

Poultry

Pressure Cooker

Salads+

Sandwiches/Wraps

Sauces+

Seafood/Fish

Soup/Stew

Special Diets

Special Occasion

Stir-Fry

TexMex

Thanksgiving

Tips

Tried & True

Vegetables/Sides

Weight Watchers

Wild Game

Pictures

Tools

Breads : Rye
Choose another message board

Message 1 of 6 in Discussion

From:

Genie· (Original Message)

Sent: 10/19/2007 4:50 AM

Recipes

First Previous 2-6 of 6 Next Last

Message 2 of 6 in Discussion

From:

Genie·

Sent: 10/19/2007 4:51 AM

From:

NeesieL (Original Message)

Sent: 10/16/2007 7:19 PM

Exported from MasterCook *

German Dark Rye Bread

Recipe By :Illinois State Fair

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups flour -- sifted

2 packages active dry yeast

1/4 cup cocoa powder -- preferably Dutch

process

1 Tablespoon caraway seed

2 cups water

1/3 cup molasses

2 Tablespoons butter or oleo

1 Tablespoon sugar

1 Tablespoon salt

3 cups rye flour -- up to 3 1/2 cups

In large mixing bowl, combine the flour, yeast, cocoa powder & caraway seed
until well blended.

In saucepan, combine water, molasses, butter or oleo, sugar & salt; heat
until just warm, stirring occasionally to melt butter; add to dry mixture in
mixer bowl. Beat at low speed with electric mixer for 1/2 minute, scraping
sides of bowl constantly. Bet 3 minutes at high speed.

By hand, stir in enough rye flour to make a soft dough. Turn onto a floured
surface, nead until smooth, about 5 minutes. Cover; let rest 20 minutes.

Punch down & divide dough in half. Shape each half into a round loaf; place
on greased baking sheets or in two 8" pie plates. Brush surface of loaves
with a little cooking oil. Slash tops of loaves with sharp knife.

Let rise until double 45-60 minutes. Preheat oven to 400 degrees. Turn to
375 degrees & bake 25-30 minutes or until breads are done. Remove from pans
to wire racks to cool.

Makes 2 loaves

Description:

"Faith H Mikita * Monmouth, Illinois Grand Champion 1979 Illinois

State Fair"

Source:

"Country Cooking in Illinois 1993"

Message 3 of 6 in Discussion

From:

Genie·

Sent: 10/22/2007 5:19 AM

From:

Genie· (Original Message)

Sent: 10/16/2007 5:58 PM

Swedish Rye Bread

1 C. Milk
1 tsp. fennel seed
1 pkg. dry yeast
1 tsp. anise seed
2 T. sugar
1/3 C. butter or margarine
1 C. lukewarm water
Grated rind of 1 orange
4 1/2 C. flour
1 tsp. salt
3/4 C. dark corn syrup
3 C. med. rye flour Lukewarm water

Scald milk and cool to lukewarm. Dissolve yeast and sugar in lukewarm water and stir in milk. Beat in 3 cups flour. Cover and let rise until double in bulk, about 1 to 1 1/2 hours. Combine syrup, fennel and anise in saucepan and bring to boiling. Cool to lukewarm. Beat syrup, butte, orange rind and salt into risen batter. Stir in rye flour and 1 cup of the remaining flour. Use the last 1/4 cup flour for kneading. Sprinkle some of the flour on a board and place the dough on it. Knead with floured hands until smooth and elastic. Place in greased bowl, turn
to grease on all sides and let rise until double in bulk, about 1 1/2 to 2 hours. Set oven at 375°. Shape dough into 2 loaves Grease 2-9x5 inch bread pans, place dough in pans and cover and let rise until double in bulk, or about 50 minutes. Bake another 45 minutes. Brush with lukewarm water and bake 5 minutes longer.

Message 4 of 6 in Discussion

From:

Genie·

Sent: 1/3/2008 1:39 AM

From:

Genie· (Original Message)

Sent: 2/01/2008 10:59 AM

Black Russian Rye Bread

Makes 2 loaves

1 1/2 cup dark rye flour

3 1/2 cup unbleached bread flour

1 1/2 teaspoon salt

1 3/4 teaspoon instant yeast

1 1/2 cup Rye starter 1 1/2 teaspoon caraway seeds

1 tablespoon molasses

2 tablespoons shortening

1 1/2 cup lukewarm water

1 tablespoon liquid caramel color

Method:

In a bowl mix rye flour, bread flour, salt, yeast and caraway seeds

together in a large bowl. Using an electic mixer place molasses, rye

starter, melted shortening, lukewarm water and coloring. Mix

together. Using a dough hook on your mixer add 1 cup at a time of

the dry ingredients. Mix for 5-6 minutes. The dough should be a

little tacky not sticky. If you need more flour go ahead and add 1

tablespoon at a time. Till you get the right consistency. Place

dough in a greased bowl and cover for 1 1/2 hours. Turn out dough on

a lightly floured surface and knead for two minutes by hand. Divide

dough into two equal parts. Shape and place into two greased bread

pans. Cove and allow to rise till double, (about 1 hour). Place in a

350F oven for 40-45 minutes. Remove and allow to cool on a wire rack.

Message 5 of 6 in Discussion

From:

Genie·

Sent: 1/30/2008 7:48 PM

From:

Genie· (Original Message)

Sent: 1/27/2008 8:50 PM

Swedish Rye Beer Bread

Especially good with cheese spreads.

Makes 2 loaves, and that's good 'cause one won't last long. This is a pretty light bread for a rye-type.

12 oz. dark beer

3 tbs. molasses

2-1/2 tsp. yeast, disolved in 1/4 c. warm water

3 tbs. butter

1 1/2 tsp. salt

3 c. rye meal or flour

3 c. bread flour

1 tbs. caraway seed

2-1/2 tsp. yeast

All ingredients at room temp., of course.

Combine the beer and molasses and add the disolved

yeast. Beat in the rest of the ingredients and blend

well. Brush the top of the dough with softened butter,

cover; let rise til double.

Punch down dough and knead on floured surface

7 to 8 minutes, adding more flour as needed to

reduce stickiness and give a silky texture.

Shape into two loaves and place in buttered or greased

loaf pans. You may wish to shape in oval or round

loaves and place on buttered or greased baking sheets.

Cover; let rise until doubled.

Bake at 350 for 30 to 45 mins.

Message 6 of 6 in Discussion

From:

Genie·

Sent: 4/30/2008 4:24 AM

From:

Genie·

Sent: 4/28/2008 8:53 PM

Rye Bread

Sponge:
1 package yeast
1 1/2 cups warm water
2 cups medium rye flour
1 tablespoons caraway seed

Dough:
all the sponge
1 package yeast
1/4 cup molasses
1 tablespoon caraway seed
1 egg, room temperature
1 tablespoon salt
1 cup rye flour
5 to 5 1/2 cups all purpose flour
3 tablespoons shortening

Glaze:
1 egg
1 tablespoon milk
1 tablespoon caraway seed
baking sheet, greased or teflon

Set sponge in large bowl by dissolving yeast in water. Stir in rye flour. Add caraway seeds. Cover snugly with plastic wrap so no moisture is lost as it condenses on plastic and drops back into mix. Sponge will be thick and ready to use after 6 hours up to 3 days. On bake day sprinkle on sponge, the new yeast and add water. Blend well. Add molasses, caraway, egg, salt, rye flour and about 2 cups white flour. Beat until smooth about 100 strokes. Add shortening. Stir in balance of flour 1/2 cup at a time, first with wooden spoon then by hand. Dough should clean sides of bowl but will be sticky due to rye flour. Turn out on floured surface and knead until smooth. It may help to grease fingers. Takes about 5 minutes. Return to bowl, greased. Cover tightly with plastic wrap and place in warm place about 80 to 85 degrees for about 1 hour or until double. Punch down and let rise another 10 minutes. Divide dough in half and shape into 2 round loaves or 2 long loaves or shape into small rolls. Cover with wax paper. Let rise until almost doubled. Preheat oven to 375F. Slash tops of each loaf with 3 or 4 diagonal cuts using sharp knife or razor. Brush tops with water for an unglazed crust or a whole egg mixed with 1 tablespoon milk and sprinkle with caraway seed. Bake about 30 to 40 minutes. Cool on racks.

First Previous 2-6 of 6 Next Last

Return to Breads