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Wednesday, March 6, 2013

Rye Bread

St. Patrick's Day is around the corner, and I'm sure I'll be making this recipe to go with our corned beef and cabbage.  I've been using this recipe for years, and it always gets great reviews!

4 C flour
2 C warm water
1/3 C brown sugar
2 packages (or 4 1/2 tsp) of instant yeast
1 Tbsp caraway seed
1 1/2 tsp salt
2 T canola oil
2 C rye flour
1 egg white + 1 tsp water (for egg wash)

1.) Stir 1 C flour, brown sugar, and yeast.
2.) Add water.
3.) Mix until frothy and allow to rest for 5 minutes.
4.) Add caraway seed, salt, and oil.
5.) Stir in remaining 3 C flour and 2 C rye flour.
6.) Knead dough.
7.) Allow dough to rest in a warm, draft-free place for 30 minutes.
8.) Form dough into desired shape.
9.) Place dough onto a greased baking sheet (9x13 pan for rolls).
10.) Score the loaves and apply egg wash.
11.) Bake loaves at 400 F for 35 minutes (20 minutes for rolls).

Makes 2 loaves or 24 rolls.

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