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Rye Bread Recipe

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This recipe for Rye Bread is from The manitoba food banks Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
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Ingredients:  
Ingredients:  

Makes 2 round loaves.

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

Directions:
Directions:
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 loaves Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Brush with egg white mixture. Bake at 400oF for 35 minutes or until done, covering with foil halfway through baking to prevent excess browning. Remove from sheet; let cool on wire rack.

 

 

 

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