RFCJ RECIPE ARCHIVE
Posted by : Alyse Morris Rye Bread - pareve
1 pkg yeast 1/2 c. warm water (105 -115f) 1 1/2 c. All-purpose flour 1 1/2 c. Rye Flour 1 1/2 tsp. Salt 1 tbsp. shortening or margarine 1 tbsp. Caraway seeds 2 tbsp. honey or sugar 2/3 c. luke warm water 1 tsp. instant coffee dissolved in 1tbsp boiling water 1 egg yolk lightly beaten with 2 tsp.water Sprinkle yeast over warm water in measuring cup and let stand 8 to 10 minutes. Stir to dissolve. Place flours, salt, shortening and caraway seeds in processor. Pour dissolved yeast mixture over and process 12 to 15 seconds. Add honey and lukewarm water; process dough about 15 to 20 seconds. Dump in additional 3 to 4 tbsp all-purpose flour through the feed tube if the dough seems too sticky, or if the machine slows down. Turn out onto a well floured board or counter (Dough will be somewhat sticky) Flour surface of dough lightly. Knead about 2 minutes, until smooth and elastic, adding just enough all purpose flour to prevent dough from sticking. Round up in a greased bowl, cover and let rise in a warm place until double in bulk, about *2 hours. Punch down. Roll out into a 12 x 18" rectangle. Roll up sausage style from the 18" side. Seal ends by pressing down with the edge of your hand. Place bread on a well-greased cookie sheet, cover with a towel and let rise until double in bulk, about 2 hours. Brush with coffee mixture, then with beaten egg. Bake at 375F about 45 minutes. or until bread sounds hollow when tapped lightly. Cool thoroughly. * To speed up the rising process, turn oven on to approx 200F, Let it warm up, then turn down till it's almost off. Place bowl in oven and allow to rise there. It should only take approx 1 to 1 1/4 hours. Make sure it's not too warm, or your bread will have a strong yeast taste.
