Sunday, 11 November 2012
Continental Rye Bread, that is the name of our recipe which we are going to prepare on this lovely Sunday. Enjoy making and serving it after your meal.
- 4 cups rye plain flour
- 4 cups plain flour
- 1 tablespoon salt
- 30g (10z) compressed yeast
- ½ cup lukewarm milk
- 1 tablespoon sugar
- 1 tablespoon coriander seeds
- 1 tablespoon caraway seeds
- 1 tablespoon aniseed seeds
- 1 tablespoon lemon juice
- 2¼ cups lukewarm water
How to Prepare:
This post was submitted to us by Blogenium.
- Sift flours and salt into basin; mix well.
- Put yeast into small bowl, add lukewarm milk and sugar, stir until yeast is dissolved.
- Cover bowl, stand in warm place until mixture appears frothy on surface.
- Crush coriander seeds, add to flour mixture with remaining seeds; mix well.
- Make well in center of flour mixture, add yeast mixture, water and lemon juice, mix with hands until mixture is well combined.
- (A little extra warm water may be needed).
- Put dough into large bowl that has been lightly greased with oil.
- Cover, stand in warm place until doubled in bulk; approximately 20 minutes.
- Punch down, knead on lightly floured surface for 5 minutes.
- Divide dough into 4 equal portions.