Serves: 5
Total Calories: 280
Dissolve yeast and sugar in warm water let set until foamy, 5 to 10 minutes. In a large bowl, combine flours, optional caraway seed, salt, vegetable oil and molasses. Add yeast and mix thoroughly. Place on a floured surface and knead until no longer sticky, about 10 minutes. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes. Punch down dough form into a round loaf. Place in a greased 8- or 9-inch glass pie plate. Cover and let rise in a warm place, free from drafts, until doubled, about 15 to 20 minutes. Combine egg yolks, milk and salt gently brush on loaf. Place a large shallow pan half-filled with water on the lower rack of the oven. Place loaf on rack just above water and bake in a preheated 400° F oven for 20 minutes. Brush again with egg mixture bake 10 minutes longer or until loaf sounds hollow when tapped. Remove from pan cool on a wire rack.
This Light Rye Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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