RECIPES
10
Ginnys.com 800-544-1590
Rye Bread
3 ½ c. all-purpose flour
1 tsp. dill weed
2 c. rye flour
1 ¼ c. water
2 T. sugar
½ c. milk
2 tsp. salt
2 T. butter
2 packages active dry yeast
1 egg white
1 tsp. caraway seed
1 T. cold water (to add to egg)
1 tsp. dill seed
1 T. sesame seed
1. Mix together with dough hooks on low speed: 2 c. all-purpose flour, rye
flour, sugar, salt, yeast, caraway, dill seed and dill weed, about 15 seconds
to blend.
2. Combine water, milk and butter in saucepan and heat over low heat to
120-130° F.
3. Turn mixer to low speed and gradually add warm liquid to flour mixture,
about 1 minute. Continue mixing on low another minute longer.
4. Add remaining flour, ½ c. at a time, continuing on slow speed, until dough
clings to hooks. Continue on low another 2 minutes.
5. Transfer ball of dough to a bowl greased with vegetable oil and flip the
dough to entirely coat the ball in oil. Cover, let rise 20 minutes in warm
area (approximately 80 degrees).
6. Divide dough in half into two slightly flattened balls and place on a greased
baking sheet (again use vegetable oil). Cover, let rise 1 hr. in warm area
(approximately 80 degrees) until dough doubles in size.
7. Score the top of each loaf with a sharp knife. Beat egg and water and brush
each loaf w/ mixture. Sprinkle with sesame seeds.
8. Bake at 375°F for 30-35 mins. Cool on a wire rack.
