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Rye Round Bread

Chef.at.Home's picture
Ingredients
  Rye flour 1 1⁄2 Cup (24 tbs)
  All purpose flour 2 1⁄4 Cup (36 tbs)
  Active dry yeast 1 Tablespoon (1 Package)
  Caraway seed 1 Tablespoon
  Salt 1 Teaspoon
  Warm water 1 1⁄4 Cup (20 tbs) (110°)
  Cooking oil 2 Tablespoon
  Honey 2 Tablespoon
Directions

In large mixer bowl combine rye flour, 1/2 cup of the all-purpose flour, yeast, caraway seed, and salt.
Combine the water oil, and honey.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in remaining all-purpose flour.
Place in lightly greased bowl; turn once.
Cover; let rise in warm place till double (about 1 hour).
Stir down.
Spread evenly in well-greased 1 1/2-quart casserole.
Let rise till nearly double (about 30 minutes).
Bake at 375° for 45 to 50 minutes.
Cover top with foil if bread browns too quickly.
Remove from dish.

Recipe Summary

Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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