Corn Rye Bread
|Warm water||1⁄4 Cup (4 tbs) (105 To 110 Degrees)|
|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|
|Rye flour||1 3⁄4 Cup (28 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cornmeal||1⁄4 Cup (4 tbs)|
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.