Title: Whole Wheat-Rye Bread
Categories: Yeast, Breads
Yield: 1 Servings

2 pk Dry yeast
1/2 c Warm water --105° to 115°
1/3 c Molasses
1 tb Salt
1 tb Caraway seeds
1/4 c Shortening
1 3/4 c Lukewarm water
1 1/2 c Rye hour
1 1/2 c Whole wheat flour
3 c All-purpose hour; up to 4
1 Egg white; slightly beaten

Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let stand 5
minutes. Stir in molasses, salt, caraway seeds, shortening, 1 3/4 cups
water, rye flour, and whole wheat flour. Beat at medium speed of an
electric mixer until smooth. Gradually stir in enough all-purpose flour to
make a soft dough.

Turn dough out onto a floured surface, and knead until smooth and elastic
(about 8 to 10 minutes). Place in a well greased bowl, turning to grease
top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or
until doubled in bulk.

Punch dough down; roll dough into a 19- x 16-inch rectangle. Roll dough
jellyroll fashion, starting at long side; pinch seam and ends to seal.
Place loaf, seam side down, on a greased baking sheet. Cover and let rise
in a warm place, free from drafts, 1 hour or until doubled in bulk.

Brush loaf with egg white. Bake at 400°F for 35 to 40 minutes or until loaf
sounds hollow when tapped. Let cool on wire rack.

Yield: 1 loaf.

Marble Bread: Prepare dough for Whole Wheat-Rye Bread and for Basic White
Bread, letting both doughs rise the first time.

Punch whole wheat-rye dough down; divide into 2 equal portions. Place each
portion onto a lightly floured surface. Cover and let rest 15 minutes.
Repeat procedure with white dough.

Combine 1 portion whole wheat-rye dough and 1 portion white dough; lightly
knead 12 to 15 times.

Roll combined dough into a 19- x 16inch rectangle. Roll dough jellyroll
fashion, starting at long side; pinch seam and ends to seal. Place loaf,
seam side down, on a greased baking sheet. Repeat procedure with remaining
dough. Cover and let rise in a warm place, free from drafts, 1 hour or
until doubled in bulk.

Brush each loaf with half of a slightly beaten egg white. Bake at 400° for
35 to 40 minutes or until loaves sound hollow when tapped. Let cool on wire
racks.

Yield: 2 loaves.

Busted by Gail Shermeyer <4paws@netrax.net>

Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5

Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13,
1998