Country Rye Bread
Makes 2 round loaves.
4 to 4-1/2 cups all-purpose flour
1/3 cup firmly packed light brown sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 tablespoon SPICE ISLANDS Whole Caraway Seed
1-1/2 teaspoons salt
2 cups very warm water (120 to 130oF)
2 tablespoons vegetable oil
2 cups rye flour
1 egg white, lightly beaten with 1 tablespoon water
In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast, caraway seed, and salt. Gradually add very warm water and oil to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally.
With spoon, stir in rye flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; shape each into 5-inch ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
With sharp knife, make 4 slashes (1/4 inch deep) in criss-cross fashion on top of each loaf. Brush with egg white mixture. Bake at 400oF for 35 minutes or until done, covering with foil halfway through baking to prevent excess browning. Remove from sheet; let cool on wire rack.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2 ounces (57 g)
Calories 130; Total fat 1.5 g; Saturated fat 0g;
Cholesterol 0 mg; Sodium 150 mg; Carbohydrates 27g;
Dietary fiber 2g (1 g / oz); Sugars 4 g; Protein 3g.