Old World Rye Bread
Makes 1 loaf
1-1 / 2 cups rye flour
1 to 1-1 / 2 cups all-purpose flour
1 / 4 cup firmly packed brown sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3 / 4 teaspoon caraway seed
1 cup buttermilk
1 / 2 cup water
1 / 3 cup instant potato flakes or buds
2 tablespoons vegetable oil
In a large bowl, combine rye flour, 1 / 3 cup all-purpose flour, brown sugar, undissolved yeast, salt, and caraway seed. Heat buttermilk, water, potato flakes, and vegetable oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly oiled surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Shape dough into 10 x 4-inch oval, tapering both ends slightly. Brush all surfaces with water; roll in cornmeal to coat completely. Place on greased baking sheet. Cover; let rise in warm, draft- free place until doubled in size, about 45 minutes.
With sharp knife, cut three 5-inch slits (1 / 4-inch deep) lengthwise down center, cutting at a slight diagonal. Bake at 400oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.5 ounces (71 g)
Calories 140; Total fat 3 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 220 mg; Carbohydrates 26 g;
Dietary fiber 2 g (0.8 g / oz); Sugars 6 g; Protein 4 g