90-minute rye bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | -(up to) | |
| 2¼ | cup | Unsifted white flour |
| 1¾ | cup | Unsifted rye flour |
| 1⅛ | cup | Warm water (105-115 degrees) |
| 1 | pack | Active dry yeast |
| 1 | teaspoon | Caraway seeds |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Garlic powder |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Margarine; softened |
| Boiling water | ||
Directions
Grease an 8-inch round pan. Combine 1-½ cups white flour and all the rye flour.
Measure warm water into a large warm bowl. Sprinkle in yeast; stir until dissolved. Add caraway seed, salt, garlic powder, honey, margarine and 1-½ cups of the flour mixture. Beat until smooth.
Stir in additional flour mixture and white flour to make a soft dough.
Turn out onto lightly floured board. Knead just until smooth, about 2 minutes. Shape into a smooth round ball and place in the prepared pan.
Flatten to fit pan.
Place a large baking pan on the center rack of the cold oven. Pour in boiling water to a depth of 1 inch. Place rack over pan and place bread pan on rack. Cover. Close oven. Let dough rise 30 minutes.
Uncover loaf. Remove pan of water. Turn oven to 375 degrees and bake for 35-40 minutes, or until bread is done. Remove bread from pan and cool on wire rack.
ARKANSAS GAZETTE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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