Catcher in the Rye Bread
A country inn recipe for Catcher in the Rye Bread.
Ingredients
- 2 cups all purpose flour
- 1 cup rye flour
- 2 tbsp. cornmeal
- 1 tbsp. caraway seeds
- 1/4 tsp. sugar
- 1 tsp. salt
- 3/4 cups warm water
- 2 tbsp. warm water
- 1 egg
- 2 tbsp. vegetable oil
- 1 tbsp. honey
- 1 package dry yeast
- fresh ground pepper to taste
Instructions
- 1
Lightly grease baking sheet or loaf pan.
- 2
Combine yeast, 3/4 cups of water and sugar in small bowl. Set aside for 10 minutes.
- 3
Combine flours, caraway seeds and salt in large mixing bowl. Add yeast mixture, honey, oil and 2 tablespoons warm water. Mix thoroughly until dough forms.
- 4
Place on floured surface and knead 10 minutes or until smooth and elastic. Form into ball.
- 5
Lightly oil clean bowl and roll dough in bowl to coat with oil. Cover and let dough rise for 1 hour or until double in size. Punch down. Form ball and let rise again.
- 6
Preheat oven to 375F. Form loaf and place on baking sheet or in loaf pan.
- 7
Beat egg with 1 tablespoon water. Brush loaf with egg mixture.
- 8
Sprinkle with caraway seeds and pepper, if desired.
- 9
Bake for 35 minutes or until golden brown and loaf sounds hollow when tapped lightly.