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Corn Rye Bread

Ingredients
  Warm water 1⁄4 Cup (4 tbs) (105 To 110 Degrees)
  Honey 2 Tablespoon
  Dry yeast 1 Tablespoon (1 Package)
  Warm 1% milk 1⁄2 Cup (8 tbs) (105 To 110 Degrees)
  Hot water 1⁄4 Cup (4 tbs) (120 To 130 Degrees)
  Corn oil/Margarine 2 Tablespoon
  Caraway seed 2 Teaspoon
  Salt 1 Teaspoon
  Rye flour 1 3⁄4 Cup (28 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Cornmeal 1⁄4 Cup (4 tbs)
  Egg white 1
  Water 2 Tablespoon
Directions

In a large bowl combine 1/4 cup warm water, honey and yeast.
Let stand for several minutes to proof.
In a small bowl combine milk, 1/4 cup hot water and margarine.
Add to the yeast mixture.
Add caraway seed and salt.
In a medium bowl combine rye flour, all-purpose flour and cornmeal; mix well.
Add to yeast mixture; mix well.
Dust a working surface with flour.
Onto the floured surface turn the dough.
Knead for 10 minutes.
Grease a large bowl.
Into the greased bowl place dough; cover.
Let rise for 1 to 2 hours or until doubled in bulk.
Shape into a loaf.
Grease a baking sheet.
Place loaf on prepared baking sheet.
Let rise for 30 minutes.
Preheat oven to 375 degrees.
In a small bowl beat egg white with 2 tablespoons water.
Brush loaf with egg white mixture.
Bake for 45 to 50 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rye

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