Ingredients: |
Ingredients: 1 (1/4 oz.) envelope active dry yeast
2 t. sugar
1 1/4 C warm water (110F, 45C)
1 1/2 t. salt
2 t. shortening, melted
1 1/2 C rye meal or whole wheat flour
1 3/4 to 2 C all purpose or bread flour
1 T. butter, melted
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Directions: |
Directions:In a large bowl, stir yeast and sugar into warm water; let stand 5 minutes to soften. Stir in salt and shortening. Add rye meal or whole wheat flour; beat until smooth. Adding 1 cup at a time, beat in enough all purpose or brad flour to make a stiff dough. Turn out onto a lightly floured board. Cover with a dry cloth; let stand 5 to 15 minutes
Wash and grease bowl; set aside. Grease a large baking sheet; set aside. Adding flour as necessary to prevent sticking, knead dough until smooth, about 10 minutes. Place in greased bowl, turning to grease all sides. Cover and let rise in a warm place until doubled in bulk, about 2 hours. Punch down dough. shape into a ball. Flatten to a round loaf, 10 inches in diameter. Pressing with your fingers and thumbs, make a hole in center. Stretch until hole is 2 inches in diameter. Place shaped loaf on prepared baking sheet. Cover and let dough rise until doubled in bulk, about 1 hour. Preheat oven to 375F. Use tines of a fork to make punctures over top of loaf. Bake 30 to 35 minutes or until golden brown. Brush top of hot loaf with butter. Cook on a rack. To serve, cut loaf into wedges. Split wedges horizontally. Makes 1 large loaf. |
This recipe for Rye-Meal Bread is from