Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Water |
| ⅓ cup | Brown sugar |
| 2 tablespoons | Vegetable oil |
| 2 teaspoons | Salt |
| 2 teaspoons | Grated orange rind |
| 1 teaspoon | Sugar; in |
| ½ cup | Warm water |
| 1 pack | Active dry yeast |
| 1 cup | White flour |
| 1¼ cup | Light rye flour |
| 1 cup | White flour; (1 to 1 1/2) |
Combine the first ingredients and heat to lukewarm. Meanwhile, dissolve the yeast and sugar in the water. Let stand 10 min, keeping at a temp of about 80 degrees, then stir briskly with a fork. Add softened yeast to the lukewarm liquid mixture. Stir in 1 cup white flour and the rye flour. Beat well, then add the rest of the white flour.
Work in the last of the flour with your hands. Turn onto a floured board and knead for 5 minutes. Form dough into a ball and place ina greased bowl, grease the top slightly. Cover and let rise until 1½ times the original size (about 1 ¼ hour at 80 degrees). Punch down and form into a smooth ball. Cover it and let it rest 10 min. Shape into a cylinder which is about 14 inches long, tapering the ends slightly. Place on a greased baking sheet and slash 4 or 5 times across the top. Grease slightly. Cover and let rise until almost doubled in bulk (about 45 min at 80 degrees).
Bake in pre-heated 375 degree oven for 30-35 min. Eat and enjoy.
>From: mvinqvist@... (Mindy Vinqvist) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe