| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs, Dairy |
|
Breads |
3 |
Servings |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 2 1/4 |
c |
Warm water (110 to 115 degrees) |
| 2 |
tb |
Molasses |
| 4 |
ts |
Caraway seeds |
| 1 |
tb |
Vegetable oil |
| 2 |
ts |
Salt |
| 4 |
c |
Unbleached white flour |
| 2 |
c |
Dark rye flour |
| 1 |
|
Egg |
| 1/4 |
c |
Milk |
INSTRUCTIONS
Stir yeast into warm water in a large mixing bowl; let sit for 10 minutes.
Stir in molasses, caraway seeds, oil and salt. Mix well. Stir in flours, 1
cup at a time. Mix well and turn out onto a floured surface. Knead until
smooth, about 8 to 10 minutes. Put dough in an oiled mixing bowl and turn
to coat surface. Cover and let rise until doubled in bulk, about 1 hour.
Punch down dough and shape into 3 round loaves. Place on a buttered baking
sheet, cover and let rise for 20 minutes. Preheat the oven to 400 degrees
and place a shallow pan with 1" of hot water on the rack below where the
bread will be baking. Beat egg lightly with milk and brush on the loaves.
Bake for 15 minutes, then brush with the egg mixture once again. Bake
another 15 minutes or until loaves are golden brown and sound hollow when
tapped. Cool on wire racks. Makes 3 loaves.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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