Rye Bread Recipe
Have you been swept off your feet lately?? This yummy Rye Bread is sure to do so. This Rye Bread is a perfect Side Dish. I challenge you to give me a better recipe of Rye Bread than this.
Ingredients
2 1/2 c. unsifted rye flour
2 1/2 c. unsifted white all purpose
Flour
1 tsp. sugar
1 tsp. salt
1 Tbsp. caraway seed
1 pkg. dry active yeast
1 c. milk
3/4 c. water
2 Tbsp. honey
1 Tbsp. margarine
1/4 c. cornmeal
1 egg white
2 Tbsp. water
Directions
Combine flour in large bowl.
Thoroughly mix 1 2/3 cups flour mixture, sugar, salt, caraway seed and undissolved dry yeast.
Combine milk, 3/4 cup water, honey and margarine in saucepan.
Heat over low heat until liquids are warm.
Gradually add dry ingredients and beat 2 minutes at medium speed with electric mixer or enough to make thick batter.
Beat at high speed for 2 minutes.
Stir in enough flour mixture to make a soft dough.
Turn dough out onto a floured board and knead until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning to grease top.
Cover and let rise in warm place about 1 hour.
Punch down; turn onto floured board and divide into halves.
Shape each piece into ball.
Cover and let rise 10 minutes, then flatten each slightly.
Sprinkle 2 loaf pans with cornmeal.
Mix 2 tablespoons water and 1 egg white; brush on bread.
Let rise in warm place 35 minutes.
Bake in 400° oven about 25 minutes or until done.
Cool on wire rack.
Thoroughly mix 1 2/3 cups flour mixture, sugar, salt, caraway seed and undissolved dry yeast.
Combine milk, 3/4 cup water, honey and margarine in saucepan.
Heat over low heat until liquids are warm.
Gradually add dry ingredients and beat 2 minutes at medium speed with electric mixer or enough to make thick batter.
Beat at high speed for 2 minutes.
Stir in enough flour mixture to make a soft dough.
Turn dough out onto a floured board and knead until smooth and elastic, about 8 to 10 minutes.
Place in a greased bowl, turning to grease top.
Cover and let rise in warm place about 1 hour.
Punch down; turn onto floured board and divide into halves.
Shape each piece into ball.
Cover and let rise 10 minutes, then flatten each slightly.
Sprinkle 2 loaf pans with cornmeal.
Mix 2 tablespoons water and 1 egg white; brush on bread.
Let rise in warm place 35 minutes.
Bake in 400° oven about 25 minutes or until done.
Cool on wire rack.
