RYE BREAD:
2 to 2 ¾ cups all purpose flour
2 cups rye flour
2 tbsp. active dry yeast
¾ cup warm water + 1 tsp. sugar
1 cup warm milk
3 tbsp. honey
2 tbsp. oil
2 tsp. salt
1 tbsp. caraway seeds
egg wash
Proof yeast for 10-15 minutes in warm water with sugar
added. Stir down and let stand 5 minutes more.
Put 2 cups all purpose flour, the rye flour, salt and
caraway seeds in the mixing bowl of standing mixer with dough hook attached. Swirl
mixture at Speed 2 for a few seconds. With machine running, add in warm milk,
honey and oil. Continue kneading, adding ¾ cup of all purpose flour gradually
until dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes
more.
Place dough in greased bowl, turning it over to grease
all over. Cover dough with tea towel and allow dough to rise in a warm place
for 1 to 1 ½ hours, or until doubled in bulk.
Punch down dough, and turn it out onto floured surface.
Divide dough into 2 portions. Cover and let rest for 25 minutes.
Shape dough into 2 round loaves and place them on a
greased baking sheet. Cover and let rise in a warm place for about 1 hour, or
until doubled in bulk.
Brush loaves with egg wash. Bake in preheated 375
degrees F oven for 35 to 50 minutes, or until done.
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