Dark Rye Cornmeal Bread
Dark Rye Bread recipe
Yield
56 servingsPrep
20 minCook
45 minReady
2½ hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
warm |
|
| 2 | tablespoons |
carob powder
|
* |
| ¼ | cup |
maple syrup
|
|
| 4 | cups |
whole-wheat pastry flour
|
|
| 2 | tablespoons |
yeast, active dry
|
|
| 1 ½ | cups |
rye flour
|
|
| 4 | large |
eggs
at room temperature |
|
| ½ | cup |
cornmeal
|
|
| ¼ | cup |
molasses
|
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
instant coffee
|
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
warm |
|
| 3E+1 | ml |
carob powder
|
* |
| 59 | ml |
maple syrup
|
|
| 946 | ml |
whole-wheat pastry flour
|
|
| 3E+1 | ml |
yeast, active dry
|
|
| 355 | ml |
rye flour
|
|
| 4 | large |
eggs
at room temperature |
|
| 118 | ml |
cornmeal
|
|
| 59 | ml |
molasses
|
|
| 1 | each |
eggs
|
|
| 15 | ml |
instant coffee
|
|
| 15 | ml |
water
|
|
Directions
Combine warm water and maple syrup; sprinkle on yeast; set aside.
Using a whisk, blend eggs, molasses, and coffee.
Add carob powder and ½ of flour.
Beat until smooth. Using a wooden spoon, mix in rye flour and corn meal; beat thoroughly.
Gradually add remaining flour. Turn onto floured work surface and knead 15 minutes.
Place in lightly oiled bowl; turn dough so top is also oiled.
Cover with a towel and let stand for 1 hour.
Turn out, punch down, and knead for 3 minutes.
Form into round loaves.
Place on lightly oiled cookie sheets.
Combine egg and water; use to brush loaves.
Let rise again for 1 hour; bake at 350 degrees, 30 to 40 minutes or until thunking sound is made when bread is hit with a knuckle.
