Crusty Rye Bread
Crusty Rye Bread recipe
Yield
12 servingsPrep
45 minCook
75 minReady
120 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rye flour
|
|
| 1 | tablespoon |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| ½ | cup |
unbleached all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rye flour
|
|
| 15 | ml |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 118 | ml |
unbleached all-purpose flour
|
|
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 until 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℉ (180℃) F and bake for 1 hour 15 minutes.
