|Title:||Rye Bread *****|
|Category:||Breads - Clean (Only natural/organic ingredients), Vegetarian|
|From:||The New Vegetarian Cookbook|
1 T active dry yeast
3/4 c warm water
3/4 c milk [nut, soy, rice or low-fat cow]
1 T honey
2 t sea salt
2 T olive oil
2 T caraway seeds
2 c rye flour
2 to 3 c whole wheat flour
1 egg for wash- beaten (or egg replacer for vegan)
|Directions:||In a large mixing bowl, dissolve the yeast in the water. Allow to sit for 5 minutes. Add the milk, honey, salt, oil and caraway seeds to the yeast and stir well. Blend in the rye flour and 2 c of the whole wheat flour, then gradually add the rest of the whole wheat flour as necessary to make a dough that is easily kneaded. Knead for 5 minutes until smooth and elastic. Place the dough in an oiled bowl, turn to coat all sides and let rise for 1 1/2 hours.
Punch down, knead and shape into a loaf. Brush with the beaten egg. Let rise for another 30 minutes. Preheat oven to 375F. Put the loaf on an oiled cookie sheet and bake for 35 to 40 minutes, until the loaf sounds hollow when tapped on the bottom with your knuckles.