Party Rye Loaves Recipe
Ingredients
| Rye flour | 2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Active dry yeast | 2 | |
| Water | 1 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Molasses | 1 Tablespoon | |
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Egg white | 1 | |
| Water | 1 Tablespoon | |
| 1 tablespoon caraway or sesame seeds | ||
Directions
1. In large bowl, thoroughly mix rye flour, white flour, sugar, salt, yeast.
2. Combine water, milk, butter, molasses in 1-quart Sauce Pan; heat over low heat until very warm (120°-130°F.); gradually add to dry ingredients using low speed of electric mixer; beat 2 minutes on medium speed; add 1 cup white flour; beat 2 minutes on high speed, scraping bowl occasionally; with spoon stir in additional white flour to make soft dough.
3. Turn dough out onto lightly floured board; knead 8-10 minutes or until smooth, elastic; shape dough into ball; let rest 20 minutes.
4. Divide dough into 4 equal pieces; shape each piece into a 14-inch long loaf; place loaves on 2 ungreased 15 1/2 x 12-inch Cookie Sheets, 2 loaves per sheet; cover with towel; let rise 1 hour or until doubled in bulk.
5. Make diagonal slashes on top of loaves; beat egg white with water until frothy; brush on loaves; sprinkle with seeds; bake 25 minutes at 375°F. or until golden brown; cool on wire racks. Makes 4 loaves
2. Combine water, milk, butter, molasses in 1-quart Sauce Pan; heat over low heat until very warm (120°-130°F.); gradually add to dry ingredients using low speed of electric mixer; beat 2 minutes on medium speed; add 1 cup white flour; beat 2 minutes on high speed, scraping bowl occasionally; with spoon stir in additional white flour to make soft dough.
3. Turn dough out onto lightly floured board; knead 8-10 minutes or until smooth, elastic; shape dough into ball; let rest 20 minutes.
4. Divide dough into 4 equal pieces; shape each piece into a 14-inch long loaf; place loaves on 2 ungreased 15 1/2 x 12-inch Cookie Sheets, 2 loaves per sheet; cover with towel; let rise 1 hour or until doubled in bulk.
5. Make diagonal slashes on top of loaves; beat egg white with water until frothy; brush on loaves; sprinkle with seeds; bake 25 minutes at 375°F. or until golden brown; cool on wire racks. Makes 4 loaves
Chef
