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Rye And Indian Bread

Global.Potpourri's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Cornmeal 3⁄4 Cup (12 tbs)
  Active dry yeast 1 Packet
  Milk 1 Cup (16 tbs)
  Molasses 1⁄4 Cup (4 tbs)
  Rye flour 3⁄4 Cup (12 tbs)
Directions

In mixing bowl mix 1 1/2 cups of the all-purpose flour, cornmeal, and yeast.
In a saucepan heat milk, molasses, 1/2 cup water, and 1 teaspoon salt till just warm (115-120°); add to flour mixture in bowl.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat at high speed 3 minutes more.
Stir in rye flour and remaining 1/2 cup all-purpose flour.
Cover; let rise in warm place till almost double (about 1 hour).
Punch down; place in a greased 1 1/2-quart casserole.
Cover; let rise till almost double (about 45 minutes).
Bake, uncovered, at 325° for 30 minutes; cover top of bread with foil.
Continue baking 20 minutes more.

Recipe Summary

Cuisine: 
Indian
Course: 
Breakfast
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rye

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