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Danish Spiced Rye Bread (Sigtebrod)
Breakfast European

Danish Spiced Rye Bread (Sigtebrod)

4.9

Prep
20 min
Cook
35 min
Total
205 min

Instructions

  1. 1 Heat milk in a medium saucepan until scalding, small bubbles form around edges, and just before reaches a boil; remove pan from heat. Stir in 1 cup water, molasses, sugar, 3 tablespoons butter, orange zest, anise seed, caraway seed, cardamom, and salt; steep and cool at room temperature for 30 minutes.
  2. 2 Stir yeast into 1/4 cup warm water in a bread machine; let sit for 5 minutes. Add cooled milk-spice mixture to yeast mixture, then add all-purpose and rye flours. Run dough cycle according manufacturer's instructions.
  3. 3 Grease two 9x5-inch loaf pans. When dough cycle complete, remove dough from machine; divide in half. Form into 2 loaves; place in the prepared loaf pans. Cover and allow to rise until your finger leaves a small dent when loaves poked, about 30 minutes.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 35 to 40 minutes. Brush hot loaves with 3 tablespoons melted butter; cool before serving.

By WOLSELEY

Easy Vegan Whole Grain Pancakes
Breakfast

Easy Vegan Whole Grain Pancakes

4.5

Prep
8 min
Cook
8 min
Total
16 min

Instructions

  1. 1 In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
  2. 2 Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.

By GALINUSA

Chai Cake for Bread Machines
Breakfast

Chai Cake for Bread Machines

4.0

Prep
15 min
Cook
180 min
Total
235 min

Instructions

  1. 1 Prepare the chai tea using one packet or two tablespoons of dry mix stirred into 3/4 cup hot water. Allow to cool for about 10 minutes.
  2. 2 Combine the chai tea, Chardonnay, vanilla extract, egg yolk, frozen raspberries, and butter in the pan of a bread machine. Add the bread flour, rye flour, all-purpose flour, wheat bran, yeast, walnuts, caraway seed, sugar, and salt.
  3. 3 Select the "Sweet" setting with a "Light Crust" and press Start. When the bread has finished baking, allow it to cool for at least 30 minutes before slicing and serving.

By vadener

Irish Shortbread (Wheat Free Edition)
Dessert European

Irish Shortbread (Wheat Free Edition)

4.8

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line two 8-inch cake pans with parchment paper.
  2. 2 Place the butter and sugar into a bowl, and mix with a wooden spoon until the mixture is soft, creamy, and thoroughly blended. Stir in the rye and corn flours, and divide the dough into 2 pieces. Press each piece of dough evenly into a prepared cake pan. Using a fork, prick 7 or 8 rows of shallow little holes into the top of each cake. Sprinkle the tops of the cakes with colored sugar, if desired.
  3. 3 Bake in the preheated oven until the tops of the cakes are golden brown, and the edges turn a slightly darker brown, 45 minutes to 1 hour.
  4. 4 Cut each shortbread into 8 wedges while still warm; cool and store in a tightly sealed cookie tin or container lined with parchment or waxed paper.

By Jennifer Lee Dahl

Swedish Rye Bread
European

Swedish Rye Bread

4.5

Prep
25 min
Cook
35 min
Total
130 min

Instructions

  1. 1 Scald milk in a small saucepan over medium heat until it begins to bubble, about 3 minutes. Cool to lukewarm.
  2. 2 While milk is cooling, dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  3. 3 Transfer milk to the bowl of a stand mixer fitted with the dough attachment. Add brown sugar, melted shortening, molasses, and salt; mix until well combined. Mix in yeast mixture. Gradually mix in rye flour, then bread flour until combined; you may need to mix by hand if your stand mixer isn't large enough.
  4. 4 Transfer dough to a greased bowl and turn to coat the surface. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour.
  5. 5 Punch down dough and transfer to a lightly floured board. Knead until dough is elastic and does not stick to the board. Let rest for 5 minutes. Divide into thirds and shape into loaves. Place each loaf in a greased 9x5-inch loaf pan. Cover with a damp towel and let rise in a warm place until doubled in volume, 30 to 45 minutes.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake loaves in the preheated oven until golden brown on top, 35 to 40 minutes.

By Janice Reesman

Swedish Limpa Rye Bread
European

Swedish Limpa Rye Bread

4.5

Prep
20 min
Cook
40 min
Total
215 min

Instructions

  1. 1 Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
  2. 2 Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
  3. 3 Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.
  4. 4 Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
  5. 5 Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
  6. 6 Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
  7. 7 Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C).
  9. 9 Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

By Allrecipes Member

Swedish Rye Cookies
Dessert European

Swedish Rye Cookies

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Cream together butter and sugar until light and fluffy. Stir in rye flour, all-purpose flour, baking powder and salt. Mix well and add enough water to moisten dough.
  3. 3 Roll out onto floured board. The thinner the dough, the crispier the cookies will be. Cut into 2 1/2-inch rounds using cutter or floured glass. Cut a small hole off center in each cookie using a thimble.
  4. 4 Bake on ungreased cookie sheets until slightly browned, 10 to 15 minutes. Cool on a wire rack. Hang on a Christmas tree with ribbon or yarn.

By mittenmaker

Finnish-American Flatbread
Bread & Baking European

Finnish-American Flatbread

5.0

Prep
10 min
Cook
20 min
Total
135 min

Instructions

  1. 1 Stir together warm water and sugar in a large bowl. Sprinkle yeast over the top and let stand until foamy, about 5 minutes.
  2. 2 Stir in whole wheat flour, rye flour, and salt. Mix in bread flour, 1 cup at a time, until dough is not sticky. Knead on a floured surface until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat. Set aside to rise until doubled in size, about 1 hour.
  3. 3 Punch down dough and divide into 4 or 5 portions. Form each portion into a ball; let rise again until doubled, about 20 minutes.
  4. 4 Place each ball onto a baking sheet and flatten out into an oval, 1/2 to 3/4 inch thick. Poke holes all over using the tines of a fork. Let rise again until doubled, 20 to 30 minutes.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Bake in the preheated oven until browned on the top and bottom, about 20 minutes. Brush the tops with melted butter while still warm.

By 2CHAE

Authentic German Bread (Bauernbrot)
Drink European

Authentic German Bread (Bauernbrot)

4.6

Prep
180 min
Cook
120 min
Total
3180 min

Instructions

  1. 1 First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
  2. 2 After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
  3. 3 In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
  4. 4 When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

By Petra

German Rye Bread
Dinner European

German Rye Bread

3.7

Prep
Cook
Total

Instructions

  1. 1 Dissolve yeast in warm water.
  2. 2 In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
  3. 3 Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
  4. 4 Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
  5. 5 Cover dough and let rise 1 to 1 1/2 hours or until double.
  6. 6 Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  7. 7 Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

By MARBALET

Karelian Pies (Karjalanpiirakka)
Dinner European

Karelian Pies (Karjalanpiirakka)

4.6

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Combine rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, or until water is absorbed. Stir in milk, cover, and cook until milk is absorbed by the rice, about 20 minutes. Season with salt to taste.
  2. 2 Preheat the oven to 450 degrees F (220 degrees C).
  3. 3 In a medium bowl, stir together salt and rye flour. Stir in water. Mix in all-purpose flour 1 tablespoon at a time until dough is just past the sticky stage. Divide the dough into 16 equal portions.
  4. 4 On a lightly floured surface, roll each piece of dough out into a thin circle, 6 inches in diameter. The dough should be as thin as possible. Place about 3 tablespoons of the rice mixture in the center of each circle. Spread the mixture out to within 1 inch of the edges. Fold the edges of the dough upward, and crimp the edges so as to allow the pastries to hold their shape. Pinch the sides at each end to form a little boat. Place pastries about 3 inches apart on an ungreased baking sheet, and brush the tops with butter.
  5. 5 Bake for 10 to 15 minutes in the preheated oven, until the dough is firm, and the rice porridge is slightly browned on the top. Serve warm.

By Sara A

Russian Black Bread
Dinner European

Russian Black Bread

4.6

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
  2. 2 Use the whole wheat, regular crust setting.
  3. 3 After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

By Mary

Limpa Bread
Snack European

Limpa Bread

4.3

Prep
Cook
Total

Instructions

  1. 1 Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)
  2. 2 Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start.

By MARBALET

Rye Starter

Rye Starter

4.8

Prep
Cook
Total

Instructions

  1. 1 In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth, and set aside at room temperature for 24 hours.
  2. 2 Stir well, and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three.
  3. 3 Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter, and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours.
  4. 4 Starter should be very active with lots of bubbles in the batter. Stir well. Measure, and return 1 cup starter to the jar. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.

By Maryellen

New York-Style Rye Crackers
Appetizer

New York-Style Rye Crackers

3.9

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in canola oil and honey. While stirring with a fork, slowly add water until dough comes together in a ball. Cover and rest for 10 minutes.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C).
  3. 3 Divide dough into 4 sections, rolling each piece out on parchment paper to be 1/8-inch thick. Cut into desired shapes then place on a baking sheet. Prick each cracker a few times with a fork.
  4. 4 Bake in the preheated oven until the edges are brown and crackers are crisp, 10 to 12 minutes. Move to a cooling rack.

By BigShotsMom

Rye Beer Bread
Dinner

Rye Beer Bread

4.5

Prep
25 min
Cook
30 min
Total
950 min

Instructions

  1. 1 Combine rye flour, beer, and yeast in a large bowl. Cover bowl with plastic wrap. Set out overnight. Do not refrigerate.
  2. 2 The next day, add sugar, salt, shortening, and egg; beat with mixer until smooth. Stir in caraway seeds, if wanted. Add enough white bread flour to make a soft dough.
  3. 3 Knead on a lightly floured surface until smooth, approximately 10 minutes. Place in a greased bowl, and turn to oil the surface of the dough. Let rise in warm place about 1 hour, or until doubled.
  4. 4 Punch down dough, and divide in half. Shape into round or oblong loaves, and place on greased baking sheets sprinkled with corn meal. Let rise for 30 minutes.
  5. 5 Bake at 400 degrees F (205 degrees C) for 30 minutes. Cool on racks.

By Kitty

Anise Bread

Anise Bread

4.7

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
  2. 2 Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well.
  3. 3 Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.

By Sonoran Sweetheart

No-Knead Pizza Dough
Dinner

No-Knead Pizza Dough

Prep
20 min
Cook
10 min
Total
1110 min

Instructions

  1. 1 Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry.
  2. 2 Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours.
  3. 3 Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough.
  4. 4 Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top.
  5. 5 Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired.
  6. 6 Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.

By LauraF

Sourdough Rye
Dinner

Sourdough Rye

3.8

Prep
30 min
Cook
40 min
Total
1540 min

Instructions

  1. 1 The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
  2. 2 The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
  3. 3 Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well-oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow it to rise in a warm spot until doubled.
  4. 4 Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow them to rise until doubled in bulk.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C).
  6. 6 Score the tops of the loaves with a serrated knife. Bake in the preheated oven until the crust turns a deep brown and loaves sound hollow when tapped on the bottom, about 40 minutes.
  7. 7 Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from the oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10-minute intervals.

By Jack D

Batter Rye Bread

Batter Rye Bread

4.3

Prep
15 min
Cook
45 min
Total
150 min

Instructions

  1. 1 Combine warm water, yeast, and honey in a large bowl; stir gently. Place a dry cloth over the bowl and let sit until yeast is dissolved and foamy, about 5 minutes.
  2. 2 Add 1 cup all-purpose flour, rye flour, shortening, caraway seeds, and salt. Beat vigorously with a spoon for 2 minutes, or blend with an electric mixer on low speed, scraping the sides and bottom of the bowl often.
  3. 3 Stir in whole wheat flour and remaining 3/4 cup all-purpose flour until smooth. Cover and let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes.
  4. 4 Stir the batter down, beating about 25 strokes. Place in a greased loaf pan, smoothing out the top with a floured hand. Cover and let rise until dough reaches the top of the pan, about 40 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until top is golden brown, 45 to 50 minutes. Carefully tip loaf out of the pan onto a work surface and gently tap bottom of loaf. If it sounds hollow, bread is done.

By Bren

Brown Sugar and Rye Shortbread
Dessert

Brown Sugar and Rye Shortbread

4.0

Prep
15 min
Cook
22 min
Total
42 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Stir together butter, brown sugar, vanilla, cinnamon, salt, nutmeg, and pepper in a bowl. Starting at low speed and increasing to medium, beat with an electric mixer for 30 seconds. Continue beating at medium to high speed until mixture is fluffy. Scrape down the sides of the bowl and add all-purpose flour; mix on low speed until combined. Add rye flour, 1/2 cup at a time, mixing on low, until combined.
  3. 3 Put white sugar in a small bowl. Scoop out 1 1/2-tablespoon portions of the dough and roll into balls; roll balls in sugar.
  4. 4 Arrange dough balls on the prepared baking sheets, spacing them about 1 inch apart. Use the bottom of a glass or other kitchen tool to flatten each dough ball a bit to press in designs.
  5. 5 Bake until cookies are lightly browned around the edges, 22 to 24 minutes. Cool on baking sheets for 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.

By Irvin Lin

Steakhouse Black Bread

Steakhouse Black Bread

4.4

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
  3. 3 Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.

By MAGGIE MCGUIRE

Rye Soda Bread

Rye Soda Bread

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix sunflower seeds, oats, 1/2 teaspoon caraway seeds, and poppy seeds together in a small bowl. Set aside.
  3. 3 Combine remaining 2 teaspoons caraway seeds, rye flour, all-purpose flour, baking soda, and sea salt in a large bowl. Make a well in the center. Pour in 1 3/4 cups buttermilk and stir with a wooden spoon until dough starts coming together. Knead briefly in the bowl until no dry spots remain.
  4. 4 Transfer dough to the prepared baking sheet and shape into a round loaf. Use damp hands if dough is sticking as you shape it. Cut a deep cross into the top using a sharp knife. Brush with 1 tablespoon buttermilk and sprinkle seed-oat mixture all over the top and into the cracks.
  5. 5 Bake in the preheated oven until top and bottom are golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool completely before slicing.

By LauraF

Rye and Granola Chocolate Chip Cookies
Dessert

Rye and Granola Chocolate Chip Cookies

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Toast walnuts in a skillet until fragrant, 3 to 5 minutes. Chop coarsely.
  3. 3 Stir rye flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Mix walnuts, oats, figs, and chocolate chips in a separate bowl.
  4. 4 Beat butter in a stand mixer until light and fluffy. Add brown sugar; beat to incorporate. Add egg and vanilla extract. Beat until smooth. Add flour and oat mixtures to the bowl. Mix on low speed until thoroughly incorporated.
  5. 5 Roll tablespoonfuls of dough into balls and arrange on the baking sheet about 2 1/2 inches apart. Press down with the back of a large spoon to flatten cookies.
  6. 6 Bake in the preheated oven until edges are set, about 16 minutes. Remove from baking sheets and cool on a rack.

By Diana71

Doggie Biscuits II

Doggie Biscuits II

4.9

Prep
30 min
Cook
45 min
Total
875 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Dissolve yeast in warm water until foamy, about 10 minutes.
  2. 2 In a large bowl, stir together the all-purpose, whole wheat, and rye flours with the bulgur, cornmeal and powdered milk. Stir in the yeast mixture, salt and chicken broth to form a stiff dough. Add more broth if necessary to hold dough together. Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut into desired shapes using a cookie cutter. Place biscuits 1 inch apart onto an ungreased cookie sheet. Combine the egg and milk; brush onto the tops of the biscuits.
  3. 3 Bake in the preheated oven for 45 minutes, then turn off the oven and let the biscuits sit in the closed oven overnight to become extra hard and crunchy.

By Cher

Pumpernickel Bagels
Lunch

Pumpernickel Bagels

3.8

Prep
30 min
Cook
20 min
Total
120 min

Instructions

  1. 1 Combine warm water, whole-wheat flour, and yeast in a small bowl. Let stand until the yeast softens and begins to froth and bubble, about 10 minutes.
  2. 2 Mix rye flour, molasses, cocoa powder, vegetable oil, coffee granules, caraway seeds, and salt in a large bowl. Add yeast mixture and all-purpose flour. Turn dough onto a floured surface; knead until smooth and elastic, about 10 minutes. Grease a large bowl.
  3. 3 Transfer dough to greased bowl; cover with a warm damp towel or plastic wrap. Let rise in a warm area until doubled in size, about 1 hour.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  5. 5 Bring water to a boil in a large pot. Divide dough into 13 pieces; shape into balls. Press a hole into the center of each dough ball; pull dough to form a 1-inch hole in the center, keeping dough about 1/2-inch thick. Drop dough circles into boiling water, 3 or 4 at a time. Boil each side for 45 seconds. Remove with a slotted spoon and drain for about 1 minute. Arrange boiled bagels on the prepared baking sheet.
  6. 6 Bake bagels in the preheated oven until just starting to brown on the bottom, 8 to 10 minutes.

By sueb