Rye Bread

Ingredients

• 3 1/2 to 4 cups all-purpose flour
• 2 packages active dry yeast
• 2 cups warm water (120° to 130°)
• 1/4 cup packed brown sugar
• 2 tablespoons cooking oil
• 1 teaspoon salt
• 2 cups rye flour
• 1 tablespoon caraway seed
• Cornmeal

Instructions

1. In a large mixing bowl combine 2 3/4 cups all-purpose flour, the yeast, water, brown sugar, oil, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in rye flour, caraway seed, and as much remaining all-purpose flour as you can.
2. Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hour).
3. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Shape into 2 round loaves. Place on a greased baking sheet sprinkled with cornmeal. Flatten each slightly to a 6-inch diameter. (Or, shape each half of dough into a loaf. Place in two greased 8x4x2-inch loaf pans.) Cover and let rise in a warm place till nearly double (30 to 45 minutes).
4. Bake in a 375° oven for 35 to 40 minutes or till bread tests done. Remove from baking sheet or pans; cool.
5. Orange Rye Bread: Prepare as above, except increase brown sugar to 1/2 cup, omit the caraway seed, and add 4 teaspoons finely shredded orange peel to the flour mixture.
6. Molasses Rye Bread: Prepare as above, except reduce water to 1 1/2 cups and substitute 1/2 cup light molasses for the brown sugar.
7. Peasant Rye Bread: Prepare as above, except reduce rye flour to 1 cup. Stir in 1/2 cup whole bran cereal and 1/2 cup yellow cornmeal with rye flour.