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Rye Bread Recipe

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This recipe for Rye Bread, by , is from The manitoba food banks Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Livingston
Added: Thursday, January 8, 2009



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

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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