Signature Dish of Martha Hughes

Rye Loaf

This is a great healthy loaf of bread, perfect for savory meats and cheeses.

Makes 1 loaf

1 1/2 cups unbleached white flour
1/2 cup rye flour
1 tblsp sugar
1 pkg dry quick-rising active yeast
1 tspn salt
1 tblsp caraway seeds
1/2 tsp cracked black pepper
1/4 cup chopped fresh or 2 tblsp. dried parsley
1 cup warm water (115 to 125 degrees)
2 tblsp melted butter
1/2-3/4 cup unbleached white flour
1/4 cup rye flour

Mix together 1 1/2 cups white flour, 1/2 cup rye flour, sugar, yeast, salt, caraway seeds, black pepper and parsley. Add warm water and melted butter. Mix together with wooden spoon. Gradually add rest of flour, 1/4 cup at a time until dough is moist but not sticky. Here you will need to use your hands to mix the dough. (I love this part!!!)

Knead 10 to 15 minutes by hand until dough is elastic. It won?t be very smooth as rye flour is a bit on the rough side. Transfer dough to an oiled bowl, turning once to cover with oil. Cover with a towel and let rise for an hour.

Oil a loaf pan. Punch down the dough, form into a loaf and place in pan. It will look better if you place it in the pan seam side down. Cover with towel and let rise another hour.

Heat oven to 450 degrees. Bake loaf at that high temperature for 10 minutes and then turn heat down to 350 and bake for another 30 minutes.

Allow to cool slightly in loaf pan before removing. Cool thoroughly on a wire rack before slicing.

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