Trapp family lodge light rye bread

3 Servings

Ingredients

Quantity Ingredient
-Yellow cornmeal
1 Envelope active dry yeast
2¼ cup Warm water (105-115 degrees)
4 cups Bread flour
2 cups Dark rye flour
1 tablespoon Caraway seed
1 tablespoon Salt
1 tablespoon Molasses
1 tablespoon Vegetable oil

Directions

EGG WASH

1 egg ¼ C. milk Pinch of salt Lightly grease baking sheet & sprinkle liberally with cornmeal.

Dissolve yeast in water & let proof 10 minutes. Combine remaining ingredients except Egg Wash in large bowl. Add yeast & mix thoroughly. Transfer dough to generously floured board & knead 8-10 minutes, or until no longer sticky. Place dough in greased mixing bowl & turn to coat entire surface. Cover & let rise in warm place until doubled, 45 minutes to 1 hour. Punch dough down. Form into 3 loaves about 10" long & 3" across. Let rise on baking sheet 15-20 minutes. Preheat oven to 400 degrees. Place large shallow pan half filled with water on lower rack. Combine ingredients for Egg Wash & brush on loaves. Bake 20 minutes, then brush again with Wash & continue baking 10 minutes, or until loaves are golden brown & sound hollow when tapped.

from 5/80 Bon Appetit, R.S.V.P. section; credited to the Trapp Family Lodge, Stowe, VT.

From The Cookie-Lady's Files From: Cookie-Lady In The September Cook

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