You may also like
Categories:Viewed: 41 - Published at: 6 years ago
Ingredients
- 2 1/4 teaspoons active dry yeast (equilavents listed at bottom of recipe)
- 1 1/4 cups warm potato water (105 to 115 degrees F or)
- 1 tablespoon packed brown sugar
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons salt
- 1 1/4 cups medium rye flour
- 1 1/2 - 2 cups all-purpose flour
- butter, softened
Method
- Dissolve yeast in warm water in large bowl. Stir in brown sugar, oil, salt and 1 cup of the rye flour.
- Beat until smooth.
- Stir in enough all-purpose flour to make the dough easy to handle.
- Turn dough onto surface that has been sprinkled with the remaining rye flour. Cover; let rest 10 to 15 minutes.
- Knead until smooth and elastic, about 5 minutes.
- Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
- Dough is ready if indentation remains when touched.
- Punch down dough; shape into a round, slightly flat loaf.
- Place in greased 9 x 1 1/2-inch round pan. Cover; let rise until double, about 1 hour.
- Preheat oven to 375 degrees F. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Immediately remove from pan. Brush top of loaf with butter; cool on wire rack.
- Note: Yeast Equivalents are One package = 2 1/4 teaspoons = 1/4 ounce.
