Delicatessen rye bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | To 2 3/4 CUpS all-purpose or | |
| Unbleached flour | ||
| 1 | tablespoon | Caraway seed |
| 1 | cup | Milk |
| 2 | cups | Rye flour |
| ¾ | cup | Water |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Molasses |
| 2 | packs | Active dry yeast |
| 2 | tablespoons | Oil |
| 2 | LOAVES | |
Directions
Combine 1¾ CUpS all-purpose flour, salt, yeast, and caraway seed in a large mixing bowl. Heat milk, water, molasses, and oil in a saucepan over low heat until very warm (120 to 130F). Add liquid gradually to flour mixture, beating on high speed of electric mixer; scrape bowl occasionally.
Add 1 cup rye flour, or enough to make a thick batter. Beat at high speed 2 minutes. Stir in remaining rye flour and enough all-purpose flour to make a soft dough. Turn dough onto a floured surface; knead until smooth and elastic (about 5 minutes). Cover with bowl or pan and let rest 20 minutes.
Divide in half. Shape into 2 round loaves; place on greased baking sheets.
Cover; let rise until double in bulk (30 to 45 minutes). Bake at 375F 35 to 40 minutes, or until done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini