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Black Forest Rye Bread




Source of Recipe


Charel Scheele


List of Ingredients




1 cake yeast
2 C. warm (110*F.) water
1 tsp. vegetable oil
1 tsp. molasses
1 tsp. caraway seeds
1 tsp. salt
2 C. dark rye flour
2 C. whole wheat flour
Approximately 2 C. unbleached all-purpose flour


Recipe



Yield: 2 medium-sized loaves

In a 6-quart mixing bowl, dissolve the yeast in the water. Add the remaining ingredients, mixing the salt with flours, and work them into a dough.
Turn the dough out onto a lightly floured surface and knead it for 6 to 7 minutes, until the dough is smooth, elastic, and glossy.
Return the dough to the mixing bowl and cover it with a towel. Let the dough rise in a warm (75*F.) place for 50 minutes, or until double in bulk.
divide the dough into 2 equal halves and shape each into a round loaf. Set the loaves on a baking sheet that has been liberally dusted with cornmeal. Cover the loaves with a towel and let them rise again for 50 minutes.
Bake in a preheated oven 400*F. oven for 40 minutes, or until golden brown. Remove the loaves from the baking sheet at once and allow them to cool on a wire rack.