Crusty Rye Breadbreads 2 cup rye flour 1 tablespoon dry yeast 1/2 cup warm water 1 teaspoon salt 2 tablespoon vegetable oil 2 tablespoon cider vinegar 1/2 cup unbleached white flour In a deep bowl, measure our the rye flour. Make a well in the centre. Dissolve the yeast in the water & add to the bowl. Add salt, oil & vinegar. Stir vigorously. Add the white flour. Knead well till the dough is pliable. Form into a round bread. Use a brush to oil the surface & set in a 9" round pan. Allow to double in size. Preheat oven to 350F & bake for 1 hour 15 minutes. Anne Lerner, "Breads You Wouldn't Believe" |
