RYE BREAD (Pareve)
1 pkg. yeast
1/2 C. warm water (105 -115ÂºF)
1 1/2 C. all-purpose flour
1 1/2 C. rye flour
1 1/2 tsp. salt
1 T. shortening or margarine
1 T. caraway seeds
2 T. honey or sugar
2/3 C. lukewarm water
1 tsp. instant coffee dissolved in 1 T. boiling water
1 egg yolk lightly beaten with 2 tsp. water
Sprinkle yeast over warm water in measuring cup and let
stand 8 to 10 minutes. Stir to dissolve.
Place flours, salt, shortening and caraway seeds in
processor. Pour dissolved yeast mixture over and process
12 to 15 seconds. Add honey and lukewarm water; process
dough about 15 to 20 seconds. Dump in additional 3 to
4 tablespoons all-purpose flour through the feed tube if the
dough seems too sticky, or if the machine slows down. Turn
out onto a well floured board or counter (Dough will be
somewhat sticky) Flour surface of dough lightly. Knead about
2 minutes, until smooth and elastic, adding just enough all
purpose flour to prevent dough from sticking. Round up in a
greased bowl, cover and let rise in a warm place until double
in bulk, about *2 hours.
Punch down. Roll out into a 12 x 18" rectangle. Roll up sausage
style from the 18" side. Seal ends by pressing down with the
edge of your hand. Place bread on a well-greased cookie
sheet, cover with a towel and let rise until double in bulk,
about 2 hours.
Brush with coffee mixture, then with beaten egg. Bake at 375ÂºF
about 45 minutes. or until bread sounds hollow when tapped
lightly. Cool thoroughly.
- To speed up the rising process, turn oven on to approx 200ÂºF,
let it warm up, then turn down till it’s almost off. Place bowl in
oven and allow to rise there. It should only take approximately
1 to 1 1/4 hours. Make sure it’s not too warm, or your bread will
have a strong yeast taste.