Crusty Rye Bread
|
|
 | Preparation | 45 minutes |
|---|
| Cooking | 75 minutes |
|---|
| Ready In | 120 minutes |
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Ingredients
| 2 |
cups |
rye flour |
|
| 1 |
tablespoon |
yeast, active dry |
|
| 1/2 |
cup |
water |
warm |
| 1 |
teaspoon |
salt |
|
| 2 |
tablespoons |
vegetable oil |
|
| 2 |
tablespoons |
cider vinegar |
|
| 1/2 |
cup |
flour, unbleached all-purpose |
|
Directions
In a deep bowl, measure out the rye flour.
Make a well in the centre.
Dissolve the yeast in the water and add to the bowl.
Add salt, oil and vinegar.
Stir vigorously.
Add the white flour.
Knead well till the dough is pliable.
Form into a round bread.
Use a brush to oil the surface and set in a 9 inch round pan.
Allow to double in size.
Preheat oven to 350 degrees F and bake for 1 hour 15 minutes.
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