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Rye Bread
Ave. Rating is 2 (1 ratings) Add Your Comments and Ratings

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Prep time includes time for dough to rise.

Serves: 1 loaf

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Cook Time:
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Ashkenazi Parve Side Dish

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2 1/4 cups white flour, unsifted
1 3/4 cups rye flour, unsifted
1 1/8 cups warm water (105-115 degrees F)
1 package active dry yeast
1 teaspoon caraway seeds
2 teaspoons salt
1/2 teaspoons garlic powder
2 tablespoons honey
1 tablespoon margarine; softened
Boiling water


  1. Combine 1-1/2 cups white flour and all the rye flour.
  2. Measure warm water into a large warm bowl. Sprinkle in yeast and stir until dissolved.
  3. Add caraway seed, salt, garlic powder, honey, margarine and 1-1/2 cups of the flour mixture. Beat until smooth.
  4. Stir in additional flour mixture and remaining white flour to make a soft dough.
  5. Turn out onto lightly floured board and knead until just smooth (about 2 minutes).
  6. Shape into a smooth round ball and place in a greased 8-inch round prepared pan (flatten to fit pan).
  7. Place a large baking pan on the center rack of the cold oven. Pour in boiling water to a depth of 1 inch and place rack over pan.
  8. Next, place bread pan on rack and cover. Close oven and let dough rise for 30 minutes.
  9. Uncover loaf, remove pan of water and bake at 375 (F) for 35 minutes or until bread is done.
  10. Remove bread from pan and cool on wire rack.

Reader Comments

Skip says...
Rating is 2

sono un polista, complimenti per il lavoro svolto è molto inettessanre, volevo sapere se si possono sapere i nomi degli atleti che hanno fatto questi test, grazie
May 16, 2016 (report abuse)



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