Rye Cornmeal Bread
A simple rye and cornmeal bread recipe using modern yeast.
Ingredients
- 2.25 teaspoons Active dry yeast (Equivalent to 1 yeast cake)
- 0.25 cup Warm water (For dissolving yeast)
- 0.5 tablespoon Salt
- 0.5 cup Molasses
- 1 cup Rye flour
- 1 cup Granulated cornmeal
- 3 cups All-purpose flour
- 0.5 cup Warm water (For the dough)
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Instructions
- 1In a small bowl, dissolve the active dry yeast in 1/4 cup of warm water. Let stand for 5-10 minutes, or until foamy.
- 2In a large bowl, combine the salt, molasses, rye flour, cornmeal, and all-purpose flour. Add the yeast mixture and 1/2 cup of warm water. Mix thoroughly until a dough forms.
- 3Cover the bowl with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
- 4Punch down the dough and shape it into a loaf. Place the loaf in a greased loaf pan.
- 5Cover the loaf pan with a damp cloth and let rise again for 30 minutes.
- 6Preheat oven to 375°F (190°C). Bake for 45 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
- 7Let cool completely before slicing and serving.
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