Subj : Rye Loaf
To : All
From : Ben Collver
Date : Sun Jul 14 2024 09:10 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Rye Loaf
Categories: Breads
Yield: 1 Loaf
1 1/2 c Unbleached white flour
1/2 c Rye flour
1 tb Sugar
1 pk Dry quick-rising active
-yeast
1 ts Salt
1 tb Caraway seeds
1/2 ts Cracked black pepper
1/4 c Fresh parsley; chopped -OR-
2 tb Dried parsley
1 c Water; warm (115 to 125°F)
2 tb Butter; melted
1/2 c Unbleached white flour; up
-to 3/4 c
1/4 c Rye flour
Mix together 1-1/2 cups white flour, 1/2 cup rye flour, sugar, yeast,
salt, caraway seeds, black pepper, and parsley. Add warm water and
melted butter. Mix together with wooden spoon. Gradually add rest of
flour, 1/4 cup at a time until dough is moist but not sticky. Here
you will need to use your hands to mix the dough. (I love this part!)
Knead 10 to 15 minutes by hand until dough is elastic. It won't be
very smooth as rye flour is a bit on the rough side. Transfer dough
to an oiled bowl, turning once to cover with oil. Cover with a towel
and let rise for an hour.
Oil a loaf pan. Punch down the dough, form into a loaf and place in
pan. It will look better if you place it in the pan seam side down.
Cover with towel and let rise another hour.
Heat oven to 450°F. Bake loaf at that high temperature for 10
minutes and then turn heat down to 350°F and bake for another 30
minutes.
Allow to cool slightly in loaf pan before removing. Cool thoroughly
on a wire rack before slicing.
Recipe by Martha Hughes
Recipe FROM: <
https://web.archive.org/web/20170328105237/
http://recfoodcooking.org/sigs/Martha Hughes/Rye Loaf.html>
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