he sponge. For the onion rye, warm the olive oil in
Mix whole wheat flour, rye flour, gluten flour & instant potato flakes in a
ore rye flour, but don't add too much as the bread will
1/4 cups white flour, sugar, salt and yeast.
Preheat oven to 400\u00b0F.
Grease and flour a 9x5x2 inch loaf pan.
Chop dried fruit and mix with luke-warm water, set aside.
Sift and mix rye flour, all purpose flour, salt, baking soda and sugar.
Add oats and mix.
Add yoghurt and fruit (with the water).
Mix all together
Put the dough in the prepared pan and bake at 400F for 25 minutes.
Lower the temperature to 300F and bake another 25 minutes.
nd yeast mixture.
Add rye flour and mix well.
Add
he right temperature, as the bread won't rise if the
fore making the bread:
Mix proofed starter, rye flour, and water
lace the yogurt, egg, rye flour, 2 cups bread flour, caraway, salt and pepper
ke a real rye bread (as opposed to a bread containing rye flour).
I
MAKE LIGHT RYE: Stir together the flours, salt,
cups unbleached all purpose flour and 1 cup whole wheat
Place bread flour, rye flour, potato flakes, caraway seeds, demarara
dd 2 cups white flour and 1 cup rye flour.
Beat until
Combine the rye flour, milk, onion, honey, unsalted butter
ith parchment paper. Dust with flour and score the surface several
ixture and 4 cups white flour. Beat 2 min with mixer
Dissolve yeast in 1 cup water.
Mix rest of water with molasses and salt in a large bowl.
Mix rye flour, cocoa and caraway seed together.
Add yeast and melted butter and 1/2 of the flour.
Beat until smooth.
Knead in remaining flour until smooth and elastic.
Cover and let rise until double.
Punch down.
Shape into loaves and let rise again until double.
Bake for 35 to 40 minutes at 375\u00b0.
Makes 2 loaves.
nch loaf pans. Lightly spoon flour into measuring cup; level off
/3 cups whole-grain flour, the rye flour and 4 tsp salt