Rye Yeast Bread
Yield
1 loafPrep
20 minCook
60 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
water
|
|
| 1 | cup |
white grape juice
|
* |
| 1 | tablespoon |
yeast, active dry
quick-rise |
|
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 4 | cups |
rye flour
plus 1/2 cup |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
water
|
|
| 237 | ml |
white grape juice
|
* |
| 15 | ml |
yeast, active dry
quick-rise |
|
| 5 | ml |
salt
|
|
| 45 | ml |
vegetable oil
|
|
| 946 | ml |
rye flour
plus 1/2 cup |
Directions
Warm the water and grape juice to about 115 F and stir in the yeast.
Let the mixture stand for about 10 minutes or until it is foamy.
Stir in the salt, oil, and 2 cups of the flour, and beat it with a spoon or mixer until it is smooth.
Add enough of the rest of the flour to make a soft dough.
Knead the dough on a floured board for 10 minutes.
Place the dough in an oiled bowl, turn it over so the top of the ball is also oiled, and cover it with a towel.
Let it rise in a warm (85 to 90 F) place for about 45 minutes, or until it is doubled in volume.
Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf pan, and let it rise in a warm place again for about 30 minutes, or until it doubles in volume.
Bake at 425℉ (220℃) for 10 minutes, then lower the oven temperature to 350℉ (180℃) for an additional 35 to 45 minutes of baking.
Remove it from the oven when the loaf is brown and has pulled away from the sides of the pan slightly.
