I have converted a lot of recipes to suit my customers. The potato flakes keep this dense loaf from developing a case of the ‘dry crumblies’ since potato starch attracts water to help keep it soft.
Original recipe makes 1 – (2 pound) loaf
Ingredients
1/2 cup dark molasses
1 1/4 cups warm water
2 tablespoons active dry yeast
5 cups medium rye flour
1/4 cup gluten
1/2 cup instant potato flakes
1 tablespoon salt
3 tablespoons shortening
2 tablespoons caraway seed
2 tablespoons cornmeal
Directions
- In a small bowl, mix together the molasses and warm water; stir in the yeast. Let stand for 10 minutes, or until foamy. In a large bowl, stir together the rye flour, gluten, potato flakes, and salt. Add the yeast mixture and shortening to the dry ingredients, and stir until stirring is too difficult.
- Turn the dough out onto a floured surface, and knead for 8 to 10 minutes. It’s okay to take a few breaks. Place bowl upside down over the dough, and let dough rise until double in size, about 45 minutes.
- When the dough has risen, flatten out to remove air bubbles, and roll up into a nice tight loaf. Grease a baking sheet, and sprinkle with cornmeal. Place the loaf on the sheet, and let rise in a warm place until double, about 45 minutes
- Preheat the oven to 400 degrees F (200 degrees C). Bake the loaf for 35 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom.
Nutrition
Calories: 252 kcal
Carbohydrates: 48.2 g
Cholesterol: 0 mg
Fat: 4.3 g
Fiber: 7.2 g
Protein: 6.8 g
Sodium: 591 mg