Corn Rye Bread Recipe
Ingredients
| 1/4 cup warm water, 105 to 110 degrees | ||
| Honey | 2 Tablespoon | |
| Dry yeast | 1 | |
| 1/2 cup warm 1% low-fat milk, 105 to 110 degrees | ||
| 1/4 cup hot water, 120 to 130 degrees | ||
| 2 tablespoons corn oil margarine | ||
| Caraway seed | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Rye flour | 1 3/4 Cup (16 tbs) | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Cornmeal | 1/4 Cup (16 tbs) | |
| Egg white | 1 | |
| Water | 2 Tablespoon | |
Directions
In a large bowl combine 1/4 cup warm water, honey and yeast.
Let stand for several minutes to proof.
In a small bowl combine milk, 1/4 cup hot water and margarine.
Add to the yeast mixture.
Add caraway seed and salt.
In a medium bowl combine rye flour, all-purpose flour and cornmeal; mix well.
Add to yeast mixture; mix well.
Dust a working surface with flour.
Onto the floured surface turn the dough.
Knead for 10 minutes.
Grease a large bowl.
Into the greased bowl place dough; cover.
Let rise for 1 to 2 hours or until doubled in bulk.
Shape into a loaf.
Grease a baking sheet.
Place loaf on prepared baking sheet.
Let rise for 30 minutes.
Preheat oven to 375 degrees.
In a small bowl beat egg white with 2 tablespoons water.
Brush loaf with egg white mixture.
Bake for 45 to 50 minutes.
Let stand for several minutes to proof.
In a small bowl combine milk, 1/4 cup hot water and margarine.
Add to the yeast mixture.
Add caraway seed and salt.
In a medium bowl combine rye flour, all-purpose flour and cornmeal; mix well.
Add to yeast mixture; mix well.
Dust a working surface with flour.
Onto the floured surface turn the dough.
Knead for 10 minutes.
Grease a large bowl.
Into the greased bowl place dough; cover.
Let rise for 1 to 2 hours or until doubled in bulk.
Shape into a loaf.
Grease a baking sheet.
Place loaf on prepared baking sheet.
Let rise for 30 minutes.
Preheat oven to 375 degrees.
In a small bowl beat egg white with 2 tablespoons water.
Brush loaf with egg white mixture.
Bake for 45 to 50 minutes.
Chef
