Peasant Rye Bread
|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)|
|Honey||30 Milliliter (2 Tablespoon)|
|All purpose flour||500 Milliliter (2 Cups)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Water||15 Milliliter (1 Tablespoon)|
Heat butter, milk, and 1 cup (250 ml) water to 120°F (48°C).
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.