90-minute rye bread

Yield: 1 Servings

Measure Ingredient
1¾ \N -(up to)
2¼ cup Unsifted white flour
1¾ cup Unsifted rye flour
1⅛ cup Warm water (105-115 degrees)
1 pack Active dry yeast
1 teaspoon Caraway seeds
2 teaspoons Salt
½ teaspoon Garlic powder
2 tablespoons Honey
1 tablespoon Margarine; softened
\N \N Boiling water

Grease an 8-inch round pan. Combine 1-½ cups white flour and all the rye flour.

Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Add caraway seed, salt, garlic powder, honey, margarine and 1-½ cups of the flour mixture. Beat until smooth.

Stir in additional flour mixture and white flour to make a soft dough.

Turn out onto lightly floured board. Knead just until smooth, about 2 minutes. Shape into a smooth round ball and place in the prepared pan.

Flatten to fit pan.

Place a large baking pan on the center rack of the cold oven. Pour in boiling water to a depth of 1 inch. Place rack over pan and place bread pan on rack. Cover. Close oven. Let dough rise 30 minutes.

Uncover loaf. Remove pan of water. Turn oven to 375 degrees and bake for 35-40 minutes, or until bread is done. Remove bread from pan and cool on wire rack.

ARKANSAS GAZETTE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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