Rye Round Bread Recipe
Ingredients
| Rye flour | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Caraway seed | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Warm water | 1 1/4 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
| Honey | 2 Tablespoon |
Directions
In large mixer bowl combine rye flour, 1/2 cup of the all-purpose flour, yeast, caraway seed, and salt.
Combine the water oil, and honey.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in remaining all-purpose flour.
Place in lightly greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Stir down.
Spread evenly in well-greased 1 1/2-quart casserole.
Let rise till nearly double (about 30 minutes).
Bake at 375° for 45 to 50 minutes.
Cover top with foil if bread browns too quickly.
Remove from dish.
Combine the water oil, and honey.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in remaining all-purpose flour.
Place in lightly greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Stir down.
Spread evenly in well-greased 1 1/2-quart casserole.
Let rise till nearly double (about 30 minutes).
Bake at 375° for 45 to 50 minutes.
Cover top with foil if bread browns too quickly.
Remove from dish.
Chef
