Honey Rye Thanksgiving Bread

The holidays can have us racking our brains for ideas to wow family and friends. My contribution to holiday celebrations is of course bread and I wanted to try out something a little different this year.

I sought out a bulk food store and came across a local food co-op with a selection of grains. They carry both barley and rye so I thought I’d try out both.

The two grains’ flours do not contain a large amount of gluten, so I decided to add wheat berry flour after my first batch of rolls came out pretty dense. They were delicious to be sure, but I wanted a little bit more of a rise.

I milled the grains into flour and left them unsifted. Much of the nutrients are in the outer layers of grains, but if you prefer a lighter texture and taste you may sift the flour.

Add sugar and yeast to lukewarm water and allow to sit for 5 to 10 minutes for the yeast to activate. The top of the water should have a foamy layer.

Mix the salt into the flour and create a well in the middle to pour in the liquids. Pour the honey and molasses in the center, followed by the yeast mixture.

Mix all ingredients until a ball of dough forms which comes away from the sides of the bowl. Slowly pour in additional water, if needed, until all flour is moistened.

Turn dough out onto work surface and knead for about 10 minutes or until dough is smooth and elastic. Return dough to bowl and cover with a damp kitchen towel. Allow the dough to rest for 60 to 90 minutes in a draft free spot until doubled in size.

Gently remove dough from bowl and roll into even sized rolls. Makes 8 bun size rolls or 16 dinner rolls.
Allow rolls to rest on baking pan for additional 30 to 45 minutes.

Cut desired pattern into rolls and bake at 375º F/ 190º C for 15-20 minutes. Rolls are baked when tapping on the bottom produces a hollow sound.

Honey Rye Thanksgiving Bread

Recipe by The Bread AdvocateCourse: SidesCuisine: American

Prep time

30

minutes

Cooking time

20

minutes

A richly flavored bread perfect for the holidays.

Ingredients

• 225 grams Bread Flour

• 170 grams Rye Flour

• 56 grams Barley Flour

• 1 Teaspoon Salt

• 1 – 1/2 cups/ 8-12 ounces Lukewarm Water

• 1 Tablespoon Yeast

• 1 Tablespoon Sugar

• 1/4 cup Honey

• 2 Tablespoons Molasses

Directions

• Preheat oven to 375º F/ 190º C
• Mix sugar and yeast into 1 cup lukewarm water and allow to rest for 5-10 minutes until layer of foam forms on top.
• Incorporate salt into flour combination and create a well in the middle for liquids. Pour honey and molasses into center of well followed by yeast mixture.
• Mix all ingredients until a ball of dough forms which comes away from the sides of the bowl. Slowly pour in additional water, if needed, until all flour is moistened.
• Turn dough out onto work surface and knead for about 10 minutes or until dough is smooth and elastic. Return dough to bowl and cover with a damp kitchen towel. Allow the dough to rest for 60 to 90 minutes in a draft free spot until doubled in size.
• Gently remove dough from bowl and roll into even sized rolls. Makes 8 bun size rolls or 16 dinner rolls.
  Allow rolls to rest on baking pan for additional 30 to 45 minutes.
• Cut desired pattern into rolls and bake for 15-20 minutes. Rolls are done when tapping on the bottom produces a hollow sound.

Recipe Video