2 3/4 cups Hodgson Mill Whole Grain Rye Flour
1/4 cup Hodgson Mill Milled Flax Seed
3 tablespoons caraway seeds
1 heaping tablespoon ground ginger
2 rounded teaspoon ground cinnamon
2 rounded teaspoon ground cloves
1/4 cup yeast
1/3 cup Brer Rabbit Blackstrap Molasses
2/3 cup Westsoy Organic Unsweetened Soymilk
1/3 cup water
2 Great Day Natural large eggs
1/4 cup Loriva Extra virgin Cold pressed Sesame Oil
Large bowl and spoon for the dry ingredients
Clear plastic pint measuring cup for the molasses/soymilk/water
Microwave oven to heat molasses/soymilk/water
Medium-small mixing bowl for the wet ingredients
Hand mixer to beat the wet ingredients
Loaf pan, greased & floured
Dish towel to cover bowl & loaf pan during risings
(If possible:) rising oven. I played around with the temp setting on my Black&Decker toaster oven, then made a pencil mark. You have to insure it does not get hot just as much as you have to insure it doesn’t get cold!
1. Mix together the seven dry ingredients.
2. Pour the molasses, soymilk, and water into the measuring cup. Nuke for 99 seconds. Stir.
3. Beat the eggs; beat in the oil. Gradually beat in the hot mixture.
4. Add the liquid mixture to the dry ingredients and mix well.
5. Cover the bowl and let rise for 2 hours. Transfer the dough into the loaf pan.
6. Cover the loaf pan; let rise 1 1/2 hours.
7. [If it’s in the oven rising, take it out.] Preheat the oven to 350 degrees F. Bake 35 minutes.
8. Let it sit in the oven 5 minutes (after oven has been turned off), and let it cool outside of the oven at least 15 minutes.
Here’s a rhubarb crisp topping that goes great with a slice or two of Gingerye bread!
Combine a cup of rhubarb chopped into small pieces, 2 tablespoons Florida Crystals Demerara cane sugar (or light brown sugar), 1/4 cup Hodgson Mill Whole Grain Rye Flour, 2 tablespoons Loriva Extra virgin Cold pressed Sesame Oil, and 1 tablespoon water in a saucepan. (Note: the original recipe called for 1 tablespoon water, but I found much more water than that to be necessary.) Cook for about 10 minutes, then allow to cool.