 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Whole-grain flours such as whole wheat and rye contain a small amount of fat which can quickly turn rancid. Store these flours in an airtight container in the refrigerator. Allow flour to warm to room temperature before using. Ingredients:
1 package active dry yeast (about 2 1/4 teaspoons) |
1 cup warm water (100° to 110°) |
1 3/4 cups all-purpose flour |
1 1/4 cups rye flour |
2 tablespoons dark brown sugar |
1 tablespoon vegetable oil |
1 tablespoon molasses |
2 teaspoons grated orange rind |
1 1/2 teaspoons salt |
1/2 teaspoon caraway seeds |
1/2 teaspoon aniseed |
cooking spray |
Directions:
1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl. Add 1 cup flour mixture, sugar, and next 6 ingredients to yeast mixture; beat with a mixer at medium speed until blended. Gradually beat in remaining flour mixture to form a dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
4. Punch dough down; place on a lightly floured surface. Knead 10 times, and shape into a 7-inch round. Place on a baking sheet coated with cooking spray. Let rise 1 hour or until doubled in size.
5. Preheat oven to 375°.
6. Bake at 375° for 25 minutes or until loaf is lightly browned and sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.
|
|