Rye And Indian Bread Recipe
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Cornmeal | 3⁄4 Cup (12 tbs) | |
| Active dry yeast | 1 Packet | |
| Milk | 1 Cup (16 tbs) | |
| Molasses | 1⁄4 Cup (4 tbs) | |
| Rye flour | 3⁄4 Cup (12 tbs) |
Directions
In mixing bowl mix 1 1/2 cups of the all-purpose flour, cornmeal, and yeast.
In a saucepan heat milk, molasses, 1/2 cup water, and 1 teaspoon salt till just warm (115-120°); add to flour mixture in bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat at high speed 3 minutes more.
Stir in rye flour and remaining 1/2 cup all-purpose flour.
Cover; let rise in warm place till almost double (about 1 hour).
Punch down; place in a greased 1 1/2-quart casserole.
Cover; let rise till almost double (about 45 minutes).
Bake, uncovered, at 325° for 30 minutes; cover top of bread with foil.
Continue baking 20 minutes more.
In a saucepan heat milk, molasses, 1/2 cup water, and 1 teaspoon salt till just warm (115-120°); add to flour mixture in bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat at high speed 3 minutes more.
Stir in rye flour and remaining 1/2 cup all-purpose flour.
Cover; let rise in warm place till almost double (about 1 hour).
Punch down; place in a greased 1 1/2-quart casserole.
Cover; let rise till almost double (about 45 minutes).
Bake, uncovered, at 325° for 30 minutes; cover top of bread with foil.
Continue baking 20 minutes more.
Chef
