Dilled Peasant Rye Bread
 
2-1/4 tsp  quick/instant yeast
1 cup  water
1 Tbsp  sugar
1 Tbsp  vegetable oil or butter
2 cup  rye blend flour
1-1/2 tsp  salt
1 Tbsp  dill seeds or dill weed (or both)
3/4 to 1 cup  all-purpose flour (white lily or martha white)
3 Tbsp  rye bread improver
  germanstyle seed topping blend
 
in a large bowl (or in a bread machine) combine the yeast, water, sugar, 
oil or butter, and rye blend, mixing till smooth. cover and let rest for 
45 minutes. add the salt, dill seeds or weed, 3/4 cup flour and rye bread 
improver. knead the dough till smooth (adding additional flour if 
necessary), place it in a lightly greased bowl, cover it, and let it rise 
for 1 hour. (or prepare the dough in your bread machine set on the dough 
or manual cycle.) shape the loaf into a slightly flattened round, set it 
on a sheet pan, and let it rise, covered, for 1 hour, or until it's almost 
doubled in bulk. spray the loaf with water, and coat it heavily with the 
seed blend. bake the bread in a preheated 350 f oven for 40 to 45 minutes, 
or until it's golden brown and tests done; the center of the loaf should 
read 200 f on an instant-read thermometer. cool the loaf on a wire rack 
or, for an extra-crispy crust, allow it to cool in the turned-off oven 
with the door cracked open. 
 
-- 
(ID: 11144) Mirror: rec.food.recipes: Mon, Aug 25, 2003


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