Friday, February 8, 2013

Rye Bread

1 cup lukewarm water    1 tbls yeast    1 tbls salt    3 tbls caraway seeds
2 cups white flour    1 cup whole wheat flour    3 cups rye flour

In a large bowl, blend together the yeast, salt, and water. Blend the flour and seeds together in another bowl. Sift in and mix together one cup of dry ingredients into proofed yeast at a time. Cover and let rise in a warm location for two hours. Pre-heat the oven to 425*. Pull out desired amount of dough and form gently on a lightly floured surface. Slice the top and set aside for thirty minutes. Place dough on a well greased pan with a pan with water in it on the bottom shelf of the oven. Bake for 40 to 45 minutes. Cool on a rack.

Slice thin for sandwiches or thick and serve with butter and soup.

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