- 1/2 cup (125 ml) warm water
- 1 tsp (5 ml) honey
- 1 tbsp (15 ml) yeast, dissolve yeast and honey in warm water and let stand 10 minutes
- 2 tbsp (25 ml) honey
- 1/4 cup (50 ml) vegetable oil
- 1 tbsp (15 ml) salt
- 1 tbsp (15 ml) caraway seeds (optional)
- 1 3/4 cup (425 ml) water
- 1 tbsp (15 ml) lemon juice
- 3 cups (750 ml) Rogers no additive dark rye flour
- 2 1/2 - 3 1/2 cups (625 - 875 ml) Rogers no additive/all purpose flour
1. In a large bowl, measure honey, oil, salt, caraway seeds, warm water and lemon juice; add yeast mixture and mix well.
2. Add Rogers no additive dark rye flour and beat vigorously by hand or at low speed with electric mixer for 2 mins.
3. Stir in sufficient Rogers no additive/all purpose flour to make a soft, workabel dough.
4. Turn dough out on a lightly floured surface; knead 5 mins. until dough is smooth and elastic.
5. Form dough into a ball and place in greased bowl, turning once to grease the top.
6. Cover and let rise until doubled in bulk, about 1 1/4 hrs.
7. Punch dough down and form into two smooth balls.
8. Cover and let rest 20 mins.
9. Roll each ball to form a long, rounded loaf and place on greased baking sheet sprinkled with cornmeal.
10. Using a sharp knife, make 3 or 4 shallow diagonal slashes across the top of each loaf.
11. Let rise until almost double in bulk, about 1/2 hr.
12. Bake in 375F oven for 40 - 50 mins. or until done.
13. Remove from baking sheets and cool on wire rack.
note: for consistently good results, lemon juice, the natural dough conditioner, is added when baking bread with no additive flours.
ref: package recipe from Rogers Rye Flour
