Categories: Breads
Servings: 2
2 pk Active dry yeast 2 c Whole rye flour(100%)
1 1/4 c Warm water 2 1/4 c White flour
2 ts Salt 2 ts Cornmeal
1/3 c Molasses Egg white
1 tb Caraway seeds 3/4 ts Caraway seed
1 tb Shortening
Dissolve yeast in water. Add salt, molasses,caraway seed and shortening.
Stir Place rye flour and 2 c white flour in small bowl, blend using large
spoon. Gradually add flour to liquid mixture. Use hands to blend in flour
at end. Add remaining 1/4 white flour, if necessary to make dough easy to
handle. Knead 5-8 minutes on floured work surface until elastic and not
sticky. Place in greased bowl, cover and let rise 1-1 1/2 hours. Punch
down, divide in two and place on floured surface. Shape each piece into
long narrow loaf, about 14 inches long and 1 1/2 inch diameter. Lightly
grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake
pan to distribute. Place loaves in pan. Make sure loaves do no come any
closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4 diagonal
1/4' deep slashes on the top of each loaf. Brush with egg white, and
sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to
double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT
ONCE
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