Light Rye Bread
|Active dry yeast||1 Tablespoon|
|Lukewarm water||3⁄4 Cup (12 tbs) (105-115 F)|
|Vegetable oil||2 Tablespoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Rye flour||1 1⁄4 Cup (20 tbs)|
|Caraway seeds||1 Tablespoon|
|Egg||1 , beaten|
Dissolve yeast in the lukewarm water in the processor bowl.
Add sugar, salt, oil, and the all-purpose flour.
Process with the metal blade for 15 seconds.
Let rise in the processor bowl for 20 to 30 minutes.
Add the rye flour and caraway seeds.
Process until a ball forms on the blades, about 5 seconds.
Knead dough on a lightly floured surface for 1 to 2 minutes, until smooth and elastic;
Form into a loaf about 8 inches long, with tapered ends, and place on a greased baking sheet.
Cover and let rise in a warm place (80-85Â°F) until doubled in bulk, about 45 to 60 minutes.
Brush crust with lightly beaten egg and sprinkle with additional caraway seeds.
Bake in a preheated 375Â°F oven for 30 to 40 minutes.
Cool on a wire rack.
Serve at once.
Loaf is compact and moist.