Rye Round Bread
|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|
|Warm water||1 1⁄4 Cup (20 tbs) (110°)|
|Cooking oil||2 Tablespoon|
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).
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.