Egg & Toast

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Light Rye Bread From the kitchen of kelpiep

  • 2 c. warm stock (potato water best)
  • 1/3 c. molasses
  • 3 T. barley malt (optional)
  • 1 heaping T. yeast
  • 1 1/2 c. gluten flour
  • 1 1/2 c. whole wheat flour
  • 2 1/2c. rye flour
  • 3 T. canola oil
  • 4 t. salt
  • 1/4 c. non-instant powdered milk
  • 6 T. soy grits
  • 3 T. caraway seeds


  1. Mix warm stock with sweetener. Sprinkle yeast on top, and let sit.
  2. Add gluten & ww flours. Beat 100 strokes.
  3. Set bowl in a warm spot & let sponge 1/2 hour (until it rises about an inch or so, but before it bubbles in on itself.)
  4. Gently fold in salt, oil, milk, grits, seeds & rye flour. If you need to add more flour to make dough kneadable, add more ww flour.
  5. Turn onto lightly floured board & knead about 10-15 minutes.
  6. When dough is smooth & elastic (pokes back when you poke it), form two balls and place on oiled & corn-mealed (not floured) baking sheet, cover with a towel & let rise until about double in bulk (about an hour).
  7. Bake at 375ยบ for 1/2 hour. (Loaves should sound hollow when tapped with knuckles.)

This bread is VERY high in protein - about 4 grams per slice.