Light Rye Bread


Serves: 5
Total Calories: 280

Ingredients

1 package yeast active dry
1 teaspoon sugar
1 1/4 cups water warm (105° to 115° F)
1 1/4 cups unbleached flour
1 1/2 cups rye flour whole stoneground
1 1/2 teaspoons caraway seed (optional)
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon molasses
Unbleached flour for kneading
1 egg yolk
1 tablespoon milk
Few grains of salt

Directions:

Dissolve yeast and sugar in warm water let set until foamy, 5 to 10 minutes. In a large bowl, combine flours, optional caraway seed, salt, vegetable oil and molasses. Add yeast and mix thoroughly. Place on a floured surface and knead until no longer sticky, about 10 minutes. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes. Punch down dough form into a round loaf. Place in a greased 8- or 9-inch glass pie plate. Cover and let rise in a warm place, free from drafts, until doubled, about 15 to 20 minutes. Combine egg yolks, milk and salt gently brush on loaf. Place a large shallow pan half-filled with water on the lower rack of the oven. Place loaf on rack just above water and bake in a preheated 400° F oven for 20 minutes. Brush again with egg mixture bake 10 minutes longer or until loaf sounds hollow when tapped. Remove from pan cool on a wire rack.

Nutritional Facts:

Serves: 5
Total Calories: 280
Calories from Fat: 36

This Light Rye Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.


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