Dark Rye Bread
|Milk||2 1⁄2 Cup (40 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Rye flour||4 Cup (64 tbs)|
|Whole wheat flour||4 Cup (64 tbs)|
Scald milk, and cool to lukewarm.
In a small bowl, add yeast to warm water, and allow to activate.
Combine flours in Bosch mixing bowl.
Add molasses, oil, and salt.
Add the scalded milk and yeast mixture.
Blend until well mixed.
Cover dough with a towel, and let proof for 15 to 20 minutes.
Knead for 12 minutes.
Add additional flour if needed.
Shape into two round loaves.
Place on a greased baking sheet that has been lightly sprinkled with cornmeal.
Cover with a towel, and let rise 30 minutes or until dough has risen about one third
(Bread will not raise as high as 100 percent whole wheat bread because of the rye content).
Bake in a 350°F. oven for 50 to 60 minutes.
NOTE: Water may be used in place of the milk.