Warm-from-the-oven Rye bread is soooooooooo yummy! Be sure to get the best flour from King Arthur Flour for this one!
Serves: About 6
1 package active dry yeast
2 1/4 cups warm water (105-110 degrees)
4 tablespoons corn oil
1/4 cup sugar
1/2 cup molasses
2 cups rye flour
5 cups unbleached all-purpose flour
1 teaspoon salt
1 egg -- slightly beaten
Dissolve yeast in 1/4 cup of lukewarm water. Combine the remaining 2 cups water with corn oil, sugar and molasses. Add dissolved yeast and mix well. Stir in rye and white flours, and then the salt. Turn out on well-floured surface. Cover and let rest 10 minutes. Knead until dough is smooth and satiny -- around 10 minutes. Place in lightly greased bowl. Cover and let rise in warm place until double -- about 1-1/2 to 2 hours. Punch down, cover and let rise until almost double, about 30 minutes. Turn out on lightly floured surface and divide in two equal parts; form into balls. Cover and let rest 15 minutes. Shape into two round loaves, place on greased baking sheets, cover, and let rise until almost double, about 1 hour. Brush loaves with slightly beaten egg. Bake at 350 degrees for 40 minutes. Remove to racks to cool.
Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved