* Exported from MasterCook *
Bread, Whole Wheat Dill Rye
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 C. Rye Flour
1 1/2 C. Whole Wheat Flour
1 1/4 C. unbleached flour
1 1/2 TBSP yeast
1/2 TBSP Sea Salt
1/4 C. Vital Wheat Gluten
2 TBSP chopped fresh dill -- for batter
Combine all dry ingredients and using a fork or a Danish Wisk, mix together
Combining wet and dry ingredients:
Whisk all the dry ingredients together in a large 5 quart bowl or
container, including the dill.
Add the water a little at at time, and mix together until blended,
without overworking the batter. If it gets heavy, wet your hands, and
mix gently until all the flour is incorporated.
The dough should not be too wet, because that will cause it to fall
in the pan, later while baking. And you don't want it to be over-dry,
either. Adjust the water so your dough is more wet than most doughs,
but not "drippy" or pour-able. Without transferring the dough, cover
the bowl loosely with plastic wrap, and allow to rise for two hours.
Placing dough in bread pan:
At that point, gently form a grapefruit sized ball with it, and tuck
the ends under the ball and elongate it until it is the size of your
loaf pan, and place gently in the pan. Allow to rise again until it
has reached just above the bread pan.
When the dough has risen, sprinkle the chopped dill reserved for the topping.
Then, place in the oven at 350F for 45 minutes, until top is golden
brown and a knife inserted into the center comes out clean.
Sometimes, it is necessary to bake it 10-15 additional minutes, but
don't let the top burn. Use aluminum foil on the top if you need to
bake it longer.
Remove from oven and ENJOY!
Try and delay your gratification for at least 20 minutes so that the
bread can cool, and it will not get torn up by the bread knife, which
it will do if the bread is still too warm.
This recipe makes good bread sticks and rolls as well.
Description:
"This recipe is really flavorful and the wonderful smell of this
baking makes one want to tear into it as soon as it comes out of the oven!"
Source:
"instructables.com"
S(Internet Address):
http://www.instructables.com/id/Whole-Wheat-Dill-Rye-Bread
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Per Serving (excluding unknown items): 154 Calories; 1g Fat (4.4%
calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 242mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Vegetable; 0 Fat.
Serving Ideas : The choice of the type of Rye flour you use is
yours-the darker the flour, obviously, the darker the bread, but the
darker the flour, the stronger the flavor.
NOTES : 2015 - 0201