Rye Bread

All last winter I made bread every weekend for the following week. I haven't gotten back in the habit yet this season but after helping my friends mom make this in Maine I know I'll be making bread very soon. I have never been a big fan of rye bread but her recipe leaves out the anise seed and it tastes a lot like a pumpernickel bread which I absolutely love. This recipe makes a lot so be prepared to put some in the freezer or give it away to friends and family.

Rye Bread: 6 Loaves

3C Milk
2tsp Yeast
1/2C Warm Water
1tsp Sugar
1C Molasses
3/4C Butter
2tsp Salt
4C Rye Flour
8C White Flour (approx)

Place milk in a sauce pan and scald (bring up to an almost boil), and remove to a large mixing bowl. Add the butter and let it melt into the milk, set to the side until the milk is room temperature. While the milk is doing its thing we can prepare the yeast. Place the yeast in the water and add the sugar to it and let the yeast activate for 5-10 minutes. Once the milk has cooled down add the yeast to the milk, then the molasses and salt and stir to incorporate.

Add all of the rye flour to the bowl incorporating into the liquid. Next add 1C at a time, the white flour until you have to use your hands to knead the flour into the dough. Keep adding flour until the dough is no longer sticking to the bowl and your hands and knead for a few minutes. Cover the bowl with a dish towel and place in a warm corner of your kitchen and let the dough rise until it has doubled in size. This could take a while depending on the temperature of your kitchen (the warmer it is the quicker the dough will rise). Once it has doubled in size re-knead the dough and cut into 6 even dough balls and place into individual greased loaf pans. Cover with the dish towel and allow the dough to double in size again.

Place in a 350° oven for 60 minutes. Remove from the oven, and turn out of the loaf pans onto a cooling rack. Serve and Enjoy!

Storage Tip: When you go to store the loaves make sure they are completely cooled then wrap in a paper towel, then wrap tightly in aluminum foil. They will stay fresh in the fridge for 4-5 days, and in the freezer for a few months (I would then place in a ziplock bag if it is going into the freezer).
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WW: 32 Points Plus / loaf (I can usually get about 18-20 slices of bread/loaf)