Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Country Rye Bread
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- #33489
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
4 cups all-purpose flour
1/3 cup packed light brown sugar
2 packages active dry or rapid rise yeast
1 tablespoon caraway seed
1 1/2 teaspoon salt
2 cups very warm water (120 to 130 degrees F)
2 tablespoons vegetable oil
2 cups rye flour
1 egg white lightly beaten, WITH
1 tablespoon water
directions
In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast, caraway seed and salt. Gradually add very warm water and oil to dry ingredients; 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 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe).
Punch dough down. Remove dough to lightly floured surface; divide dough in half. Form each into 5-inch ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture. Bake at 400 degrees F for 35 minutes or until done; cover with foil halfway through baking time to prevent excess browning. Remove from sheet; cool on wire rack
added by
RecipeButterfly
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 5, 2009
great recipe,however, I used wheat flour instead of all purpose and left out the caraway seeds. also made one big long loaf and did not cover half way through cooking. Came out nice and crisp on the outside and harty in the inside.
I followed the recipe to a t and the bread was too heavy to eat. It did not taste like rye bread either. I make bread regularly and this one just didn't turn out to my liking.
November 22, 2008
excellent recipe made a great pastrami sandwich
February 28, 2008
Absolutely delicious, definitely worth making.