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Rye Bread Recipe |
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Ingredients: 3 1/4 to 3 3/4 cups all-purpose flour 2 packages active dry yeast 1 tablespoon caraway seed 2 cups warm water (115o to 120o) 1/2 cup packed brown sugar 1 tablespoon cooking oil 1 tablespoon salt 2 1/2 cups rye flour Oven 350o
Method In a large mixer bowl combine 2 1/2 cups flour, active dry yeast and caraway seed. Stir together water brown sugar, cooking oil and salt; add to flour mixture.
Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of 3/4 to 1 1/4 cups all-purpose flour as you can mix in with a spoon. Turn out onto a floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place in a greased bowl; turn. Cover; let rise in a warm place till double (about 1 1/2 hours).
Punch down, divide into half. Cover; let rest 10 minutes. Shape dough into two 4 1/2-inch round loaves on greased baking sheets. Cover; let rise till nearly double (40 minutes). Bake in a 350o oven to 45 minutes. Cool. Makes 2.
Per serving(1/24 of serving): 122 calories, 3 g protein, 25 g carbohydrates, 1 g fat, 91 mg sodium |
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