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Rye yeast bread
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| Artist: |
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| Categories: |
Bakery, Breads, Cereals, Diabetic, Healthy, Pastry, Rice & Grains, Yeast |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1/3
| cup | Water | | 1
| cup | White grape juice | | 1
| pack | Quick-rise yeast, (1 tb) | | 1
| tsp | Salt | | 3
| tbsp | Oil | | 4
| cup | Rye flour | | | -plus up tp ?cup |
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Procedures:
| 1 | Warm the water and grape juice to about 115°F and stir in the yeast. | | 2 | Let the mixture stand for about 10 minutes or until it is foamy. | | 3 | Stir in the salt, oil, and 2 cups of the flour, and beat it with a spoon or mixer until it is smooth. | | 4 | Add enough of the rest of the flour to make a soft dough. | | 5 | Knead the dough on a floured board for 10 minutes. | | 6 | Place the dough in an oiled bowl, turn it over so the top of the ball is also oiled, and cover it with a towel. | | 7 | Let it rise in a warm (85 to 90 f) place for about 45 minutes, or until it is doubled in volume. | | 8 | Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf pan, and let it rise in a warm place again for about 30 minutes, or until it doubles in volume. | | 9 | Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F for an additional 35 to 45 minutes of baking. | | 10 | Remove it from the oven when the loaf is brown and has pulled away from the sides of the pan slightly. | | 11 | Makes one loaf. |
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