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Old World Rye Bread

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This Old World Rye Bread is delicious served with cheeses or soups or just serve warm with butter for a special treat.

Ingredients:

1-1 / 2 cups rye flour
1 to 1-1 / 2 cups all-purpose flour
1 / 4 cup firmly packed brown sugar
1 envelope RapidRise Yeast
1 teaspoon salt
3 / 4 teaspoon caraway seed
1 cup buttermilk
1 / 2 cup water
1 / 3 cup instant potato flakes or buds
2 tablespoons vegetable oil
Cornmeal

Directions:

Makes: 1 loaf

In a large bowl, combine rye flour, 1 / 3 cup all-purpose flour, brown sugar, undissolved yeast, salt, and caraway seed. Heat buttermilk, water, potato flakes, and vegetable oil until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly oiled surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Shape dough into 10 x 4-inch oval, tapering both ends slightly. Brush all surfaces with water; roll in cornmeal to coat completely. Place on greased baking sheet. Cover; let rise in warm, draft- free place until doubled in size, about 45 minutes.

With sharp knife, cut three 5-inch slits (1 / 4-inch deep) lengthwise down center, cutting at a slight diagonal. Bake at 400°F for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.


Nutritional Information:
Per Serving:
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.5 ounces (71 g) Calories 140; Total fat 3 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 220 mg; Carbohydrates 26 g;
Dietary fiber 2 g (0.8 g / oz); Sugars 6 g; Protein 4 g

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

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