The Friday night fish fry has the staple ingredients: fried fish (preferably perch or walleye), coleslaw, potato, rye bread (with a slice of onion on top). And of course, the signature cocktail- the Old Fashioned.
Here is a rye bread recipe that is perfect for your next fish fry. It is a delicious soft dark rye made in a loaf pan. Easy to make and lasts up to 5 days room temperature but can also be frozen.
Print Recipe
Rye Bread- Fish fry style
Equipment
- stand mixer
- bread pan
Ingredients
- 1¼ cup Warm water
- 2¼ tsp Yeast
- 1/3 cup Molasses
- 2 tbsp Olive oil (light)
- 2 tbsp Cocoa powder
- 2 tsp Salt
- 1 cup Rye flour
- 2 cups Bread flour
Instructions
- Combine water and yeast in mixing bowl. Allow to rest for 5 minutes.
- Add molasses, olive oil, salt, cocoa powder, bread flour, and rye flour to bowl.
- Using the dough hook, slowly combine ingredients to form a soft dough.
- Cover with a tea towel and rise dough for 90 minutes.
- Punch risen dough and remove from the bowl onto a lightly floured surface.
- Stretch dough into a rectangle and roll into a loaf. Pinch sides and edges to create a smooth log.
- Place bread dough into a buttered loaf pan, cover with the tea towel, and allow to rise for 1 hour.
- After the second rise, the dough should be risen slightly above the rim of the bread pan.
- Preheat oven to 350 degrees.
- Bake the loaf for 35-40 minutes, or until internal temperature is above 190℉.
- Cool on a wire rack for 5 minutes before removing from bread pan. Finish cooling on the wire rack for 1 hour before cutting.
