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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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bread Ingredients:
64 g rye flour |
175 ml warm water (125-130 degrees) |
1 tsp. instant yeast |
15 ml warm water (105-115 degrees) |
1/4 tsp. sugar |
25 g granulated sugar |
1 tbsp. margarine |
1 pinch salt |
283 g flour |
Directions:
1. First, whisk together the 175ml warm (125-130 degrees) and rye flour; set aside.
2. Make a sponge mixture by stirring together the yeast, 15ml warm water (105-115 degrees) and 1/4 tsp. sugar until the yeast is dissolved; let rise (watch closely).
3. Mix sponge mixture into rye flour and water. Cover and place in warm spot; leave for 30 minutes.
4. In small sauce pan, melt margarine; remove from heat and add the remaining sugar and salt (Do not let it get too hot!) Add to the sponge mixture. Stir in the bread flour until too stiff to stir; turn out on to floured surface and kneed with hands until all of the flour is worked in.
5. Cover and keep warm for 45 minutes or until double in size. Punch down dough and kneed the loaf 50 times. Place loaf into a 8 1/2 x 3 3/4 inch loaf pan that has been sprayed with non-stick spray.
6. Cover and let rise until double, approximately 30 minutes. Bake in 375 degree oven for 25-30 minutes until golden. Remove from oven and rub margarine on top crust of loaf to coat. Remove from pan and cool on a wire rack with the loaf on its side to prevent collapsing. When cool, slice with a serrated knife with the loaf on its side into 15 slices.
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