Rye Yeast Bread

* Exported from MasterCook *

RYE YEAST BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Water
1 c White grape juice
1 pk Quick-rise yeast (1 tb)
1 t Salt
3 tb Oil
4 c Rye flour plus up to 1/2 cup

Warm the water and grape juice to about 115 F and stir in the yeast. Let
the mixture stand for about 10 minutes or until it is foamy. Stir in the
salt, oil, and 2 cups of the flour, and beat it with a spoon or mixer until
it is smooth.

Add enough of the rest of the flour to make a soft dough. Knead the dough
on a floured board for 10 minutes. Place the dough in an oiled bowl, turn
it over so the top of the ball is also oiled, and cover it with a towel.
Let it rise in a warm (85 to 90 F) place for about 45 minutes, or until it
is doubled in volume.

Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf pan, and
let it rise in a warm place again for about 30 minutes, or until it doubles
in volume. Bake at 425 F for 10 minutes, then lower the oven temperature
to 350 F for an additional 35 to 45 minutes of baking. Remove it from the
oven when the loaf is brown and has pulled away from the sides of the pan
slightly. Makes one loaf.

Source: Allergy Cooking With Ease by Nicolette M. Dumke, 1992 ISBN:
0-914984-42-X Many recipes in this book require specialty products from a
health food store or mail order that are used for a rotational allergy
diet.



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