Easy no knead rye bread
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Easy no knead rye bread
  Easy    Rye    Bread  
Last updated 6/12/2012 12:44:43 AM. Recipe ID 4258. Report a problem with this recipe.
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      Title: Easy no knead rye bread
 Categories: Breads
      Yield: 8 Servings
 
      1    Follow directions below
 
  Using solid shortening generously grease two 8x4 inch loaf pans or
  one 9 inch round cake pan. Combine in large mixing bowl:
        2 c  unbleached or white flour
      1/4 c  sugar
                                 1 Tb salt
        2 pk active dry yeast Heat together until very warm, 120 - 130
  f:
        1 c  water
        1 c  milk
      1/4 c  cooking oil Add liquids to flour mixture, with 1 egg
  ******************** Blend at low speed until moistened; beat 3
  minutes at medium speed. By hand [unless you have a KitchenAid ]
  stir in 2 cups rye flour and 1/2 to 1 cup additional white flour, to
  form a stiff batter. Batter will follow spoon. Cover batter; let rise
  in warm place (80 to 85 F) for 30 minutes (batter should not double
  in size); stir down.  Spoon batter into greased pans. Cover; let rise
  again for 15 minutes (batter should not double in size.) Preheat oven
  to 375 F (350 F for glass or dark surfaced non-stick.) Bake at 375 F:
  8x4 inch pans for 30 to 40 minutes and 9 inch round pan for 45 to 50
  minutes until loaf sounds hollow when tapped. Remove from pan
  immediately. Cool on rack. Brush top of loaf with melted butter, if
  desired. High altitude (5200 feet): Increase temperature 25 degrees
  F; reduce time by 5 minutes.
   Variations: Caraway rye: add 2 tbs caraway seed to dry flour mixture.
   Light pumpernickel: eliminate sugar and decrease water to 3/4 cup;
  add 1/4 cup molasses and 2 tbs caraway seed to dry flour mixture.
 




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Recipe ID 4258 (Apr 03, 2005)

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