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Rye Bread

Lucy's picture
Ingredients
  Cornmeal 6 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Shortening 1 Tablespoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Potato 1 Cup (16 tbs), moist and mashed
  Rye flour 2 1⁄2 Cup (40 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Caraway seeds 1⁄2 Tablespoon
Directions

GETTING READY
1.Start by preheating the oven to 375F degrees

MAKING
2.In a small saucepan, combine cornmeal with cold water, then add 1 cup boiling water and keep stirring and cooking for 2 minutes
3.Now add salt and shortening to the pan
4.In a bowl, place the ingredients from the pan
5.Let it cool to lukewarm
6.In a bowl, pour water and soften the yeast in it
7.Now beat into the cornmeal mixture
8.Also beat in the mashed potato, flour and caraway seeds
9.On a floured canvas, place the dough and knead for 5 minutes
10.Cover and let rise until doubled
11.Now shape the dough into 2 long narrow loaves
12.On a greased baking sheet, sprinkle the cornmeal and place the dough
13.Brush loaves with egg white mixed with a little cold water
14.Sprinkle with coarse salt or with caraway seeds
15.Let rise until doubled
16.Finally bake in the oven for 45 minutes

SERVING
17.Serve with any kind of meat

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Rye
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

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