Orange Rye Bread
|Active dry yeast||2 Ounce (2 Package)|
|Warm water||2 Cup (32 tbs) (At 110 F)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated orange peel||2 Teaspoon|
|Caraway seeds||2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Rye flour||2 Cup (32 tbs)|
|Unbleached white flour||4 Cup (64 tbs)|
Dissolve yeast in water in a large mixing bowl. Add sugar, salt, orange peel, caraway seeds and vegetable oil. Stir in half the flour and mix well.
Add remaining flour and mix with your hands. Turn dough onto a lightly floured surface and knead about 10 minutes until smooth and elastic.
Form Into a ball. Place in a large oiled bowl and turn dough to coat with oil. Cover with a damp cloth and let rise in a warm place for 1 to 2 hours until doubled in bulk.
Punch down dough. Let rise again for 45 minutes.
Punch down again and divide in half. Form into round loaves and place on greased baking sheets. Let rise until doubled in bulk, about 1 hour.
Bake at 375° F. for 15 minutes. Reduce heat to 350° F. and bake about 30 more minutes until done.
For a soft crust, rub butter over top of bread while bread is still hot. Remove from pans. Cool completely on wire racks before slicing.