Banana Rye Bread
|Dried yeast/2 cakes dried yeast||2 Tablespoon|
|Stock||1⁄4 Cup (4 tbs) (Lukewarm)|
|Ripe bananas||2 1⁄4 Cup (36 tbs), pureed|
|Nutritional yeast||1⁄4 Cup (4 tbs)|
|Rye flour||6 Cup (96 tbs)|
Soften cake or dried yeast in stock.
Mix salt, nutritional yeast, honey, oil and bananas, add half of flour and beat until smooth.
Beat in yeast mixture.
Add remaining flour gradually.
Turn dough onto floured board.
Knead for 8 minutes.
Add enough of remaining flour to keep dough from sticking.
Place dough in oiled bowl and turn over to coat all sides with oil.
Cover with damp towel.
Set in warm place and let rise until double in bulk, for about 2 hours.
Turn onto board and knead lightly for 2 minutes.
Shape dough into 2 loaves.
Place in oiled bread pans.
Cover, again set in warm place to rise until double in bulk.
This will take about 1 hour.
Bake at 425° F. for 10 minutes, then at 350° F. for an additional 40 minutes.
Brush tops with water.