Light Rye Mixer Bread Recipe
Ingredients
| 1 package active dry yeast or 1 cake compressed yeast | ||
| Water | 3/4 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Honey | 2 Tablespoon | |
| Shortening | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Caraway seed | 2 Teaspoon | |
| Rye flour | 1 1/2 Cup (16 tbs), stirred | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
Directions
Soften active dry yeast in 1/4 cup warm water or compressed yeast in lukewarm water.
Combine 1 cup water, honey, shortening, salt, caraway seed, rye flour, 1/2 cup white flour and the softened yeast.
Blend on low speed of electric mixer.
Beat 2 minutes at medium speed, scraping sides and bottom of bowl constantly.
Add remaining flour and stir till smooth.
Place in a greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double, about 1 hour.
Punch batter down.
Spread evenly in a greased 9 1/2 x 5 x 3-inch loaf pan.
Cover and let rise in a warm place till double, (about 35 minutes).
Bake in a moderate oven (375°) for 45 to 50 minutes.
If top browns too rapidly, cover the top of loaf loosely with foil after 20 minutes of baking.
Combine 1 cup water, honey, shortening, salt, caraway seed, rye flour, 1/2 cup white flour and the softened yeast.
Blend on low speed of electric mixer.
Beat 2 minutes at medium speed, scraping sides and bottom of bowl constantly.
Add remaining flour and stir till smooth.
Place in a greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double, about 1 hour.
Punch batter down.
Spread evenly in a greased 9 1/2 x 5 x 3-inch loaf pan.
Cover and let rise in a warm place till double, (about 35 minutes).
Bake in a moderate oven (375°) for 45 to 50 minutes.
If top browns too rapidly, cover the top of loaf loosely with foil after 20 minutes of baking.
Chef
