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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Though this earthy, whole-grain bread takes time to prepare, your patienceâand palateâwill be rewarded! On a cold winterâs day, a warm loaf is a wonderful accompaniment to a hearty stew. âCarol Fegley, Lavelle, Pennsylvania Ingredients:
cornmeal |
2 to 2-3/4 cups king arthur unbleached all-purpose flour |
1-1/2 cups rye flour |
1/2 cup finely chopped onion |
3 tablespoons sugar |
2 tablespoons caraway seeds |
1 teaspoon salt |
1 package (1/4 ounce) active dry yeast |
1-1/2 cups 2% milk |
3 tablespoons butter |
1 egg white |
1-1/2 teaspoons water |
Directions:
1. Grease a 9-in. x 5-in. loaf pan and sprinkle lightly with cornmeal; set aside.
2. In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
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