by kirra » Mon Oct 15, 2007 6:17 pm
Quick Mustard Rye Bread
Ingredients:
3 to 4 cups flour (all-purpose)
3 packages yeast
2 cups water
1/4 cup dijon mustard
1/3 cup brown sugar
3 tablespoons butter
2 cups rye flour
Preparation:
Combine 2 cups all-purpose flour and yeast in a large bowl.
Combine water, mustard, brown sugar and butter in saucepan and heat to 110-115 degrees.
Add to flour mixture and beat 3 minutes. Add 2 cups rye flour and 1-2 cups all-purpose flour until a soft dough forms.
Transfer to floured surface and knead about 5 minutes. Shape into a ball, place in greased bowl, cover and let rise in warm place 15 minutes.
Punch down -- divide into two balls -- place on greased cookie sheet and let rise (covered) in warm place another 15 minutes.
Bake 25-35 minutes at 375 degrees. Check for doneness after 20 minutes.
[size=150][b]Quick Mustard Rye Bread[/b][/size]
[b]
Ingredients:[/b]
3 to 4 cups flour (all-purpose)
3 packages yeast
2 cups water
1/4 cup dijon mustard
1/3 cup brown sugar
3 tablespoons butter
2 cups rye flour
[b]Preparation:[/b]
Combine 2 cups all-purpose flour and yeast in a large bowl.
Combine water, mustard, brown sugar and butter in saucepan and heat to 110-115 degrees.
Add to flour mixture and beat 3 minutes. Add 2 cups rye flour and 1-2 cups all-purpose flour until a soft dough forms.
Transfer to floured surface and knead about 5 minutes. Shape into a ball, place in greased bowl, cover and let rise in warm place 15 minutes.
Punch down -- divide into two balls -- place on greased cookie sheet and let rise (covered) in warm place another 15 minutes.
Bake 25-35 minutes at 375 degrees. Check for doneness after 20 minutes.