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Peasant Rye Bread

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  Butter/Margarine 15 Milliliter (1 Tablespoon)
  Milk 250 Milliliter (1 Cup)
  Water 250 Milliliter (1 Cup)
  All purpose flour 250 Milliliter (1 Cup)
  Rye flour 625 Milliliter (2.5 Cup)
  Sugar 15 Milliliter (1 Tablespoon)
  Caraway seed 15 Milliliter (1 Tablespoon)
  Salt 2 Teaspoon
  Honey 30 Milliliter (2 Tablespoon)
  All purpose flour 500 Milliliter (2 Cups)
  Yellow cornmeal 1 Cup (16 tbs)
  Egg yolk 1
  Water 15 Milliliter (1 Tablespoon)

Heat butter, milk, and 1 cup (250 ml) water to 120°F (48°C).
Assemble Doughmaker.
In large mixer bowl, combine 1 cup (250 ml) all-purpose flour, rye flour, yeast, sugar, caraway seed, salt, honey, and warmed mixture.
Mix with doughmaker at recommended speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber spatula and rotate bowl slightly by hand.) Add 1 1/2 cups (375 ml) flour and continue kneading for 3 minutes.
If dough is sticky, knead in enough of remaining 1/2 cup (125 ml) flour to form a soft dough.
Put dough into greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled (about 1 hour).
Punch down and divide into two equal portions.
Shape each portion into a smooth ball, cover, and let rest for 10 minutes.
Sprinkle cornmeal on large cookie sheet or in two 10-inch (25 cm) pie pans.
Shape dough into round loaves and put onto cookie sheet.
Cover and let rise until doubled (about 45 minutes).
Beat egg yolk and 1 tablespoon (15 ml) water with fork until well mixed.
Brush lightly over loaf tops.
Bake in preheated 350°F (180°C) oven for 30 to 35 minutes.
Remove from cookie sheet and cool on racks.

Recipe Summary

Side Dish

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Peasant Rye Bread Recipe