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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 24 |
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My mother used to make a terrific rye batter bread. I've experimented with the recipe through the years and have come up with many versions, including this one.Wayne Krumel, Pensacola, Florida Ingredients:
4-1/3 cups king arthur unbleached all-purpose flour |
1/4 cup toasted wheat germ |
1/4 cup wheat bran |
3 tablespoons sugar |
2 packages (1/4 ounce each) active dry yeast |
3 teaspoons salt |
1 cup milk |
1 cup water |
1 egg |
2 tablespoons canola oil |
2 tablespoons dried minced onion |
1 tablespoon dill weed |
1 teaspoon sesame seeds |
Directions:
1. In a large bowl, combine 2 cups flour, wheat germ, wheat bran, sugar, yeast and salt. In a small saucepan, heat milk and water to 120°-130°. Add to dry ingredients; beat until moistened. Add egg, oil, onion and dill; beat on low speed for 30 seconds. Beat on high for 2-1/2 minutes.
2. Stir in remaining flour; beat until smooth. Do not knead. Cover and let rise in a warm place until doubled, about 50 minutes.
3. Stir dough down. Transfer to two greased 1-1/2-qt. round baking dishes. Moisten fingers with water; pat dough evenly. Sprinkle with sesame seeds. Cover and let rise until doubled, about 20 minutes.
4. Preheat oven to 350°. Bake 50-60 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Remove from baking dishes to wire racks to cool. Yield: 2 loaves (12 slices each).
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