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Country Rye Bread Recipe

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This recipe makes a beautiful country rye hearth loaf to serve with cheeses and cold cuts or just serve it warm with butter.

Ingredients:

4 to 4-1/2 cups all-purpose flour
1/3 cup firmly packed light brown sugar
2 envelopes RapidRise Yeast
1 tablespoon Whole Caraway Seed
1-1/2 teaspoons salt
2 cups very warm water (120°F to 130°F)
2 tablespoons vegetable oil
2 cups rye flour
1 egg white, lightly beaten with 1 tablespoon water

Directions:

Makes: 2 round loaves

In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast, caraway seed, and salt. Gradually add very warm water and oil to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in rye flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half; shape each into 5-inch ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

With sharp knife, make 4 slashes (1/4 inch deep) in criss-cross fashion on top of each loaf. Brush with egg white mixture. Bake at 400°F for 35 minutes or until done, covering with foil halfway through baking to prevent excess browning. Remove from sheet; let cool on wire rack.


Nutritional Information:
Per Serving:
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2 ounces (57 g)
Calories 130; Total fat 1.5 g; Saturated fat 0g;
Cholesterol 0 mg; Sodium 150 mg; Carbohydrates 27g;
Dietary fiber 2g (1 g / oz); Sugars 4 g; Protein 3g.

Source: Photo and recipe courtesy © ACH Foods. All Rights Reserved.