Trapp family lodge light rye bread
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Yellow cornmeal | ||
| 1 | Envelope active dry yeast | |
| 2¼ | cup | Warm water (105-115 degrees) |
| 4 | cups | Bread flour |
| 2 | cups | Dark rye flour |
| 1 | tablespoon | Caraway seed |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Molasses |
| 1 | tablespoon | Vegetable oil |
Directions
EGG WASH
1 egg ¼ C. milk Pinch of salt Lightly grease baking sheet & sprinkle liberally with cornmeal.
Dissolve yeast in water & let proof 10 minutes. Combine remaining ingredients except Egg Wash in large bowl. Add yeast & mix thoroughly. Transfer dough to generously floured board & knead 8-10 minutes, or until no longer sticky. Place dough in greased mixing bowl & turn to coat entire surface. Cover & let rise in warm place until doubled, 45 minutes to 1 hour. Punch dough down. Form into 3 loaves about 10" long & 3" across. Let rise on baking sheet 15-20 minutes. Preheat oven to 400 degrees. Place large shallow pan half filled with water on lower rack. Combine ingredients for Egg Wash & brush on loaves. Bake 20 minutes, then brush again with Wash & continue baking 10 minutes, or until loaves are golden brown & sound hollow when tapped.
from 5/80 Bon Appetit, R.S.V.P. section; credited to the Trapp Family Lodge, Stowe, VT.
From The Cookie-Lady's Files From: Cookie-Lady In The September Cook