If you like the idea of caraway seeds, rye flour, and cornmeal in a bread, look no further! Try this recipe for Corn Rye Bread. I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it. This recipe for Corn Rye Bread looks great to serve to guests or anytime you need a meal accompaniment. Have fun and Happy Cooking!
- Step 1
In a large mixing bowl, Combine 1/4 C warm (105 – 110 degrees), 2 T. honey, and 1 package dry yeast. Let stand for several minutes until mixture swells and becomes bubbly and proofed.
- Step 2
In a small bowl, combine 1/2 C warm 1% low-fat milk (105 – 110 degrees), 1/4 C of hot water (120 – 130 degrees), and 2 T. corn oil margarine or butter. Add this to the yeast mixture.
- Step 3
Add 2 t. caraway seeds and 1 t. salt.
- Step 4
In a medium bowl, combine 1 3/4 C rye flour and 1 1/2 C all-purpose flour, and 1/4 C cornmeal and mix well with whisk.
- Step 5
Add to yeast mixture and mix well into a dough.
- Step 6
Dust a working surface with flour and turn dough, kneeding for 10 minutes.
- Step 7
Grease a large glass bowl, place dough and cover. Let rise for 1 – 2 hours or until doubled in bulk.
- Step 8
Shape into a loaf and place on a greased baking sheet. Let rise for 30 minutes.
- Step 9
Preheat oven to 375 degrees.
- Step 10
In a small bowl, beat 1 large egg white with 2 T. of water. Brush loaf with egg white mixture and bake for 45 – 50 minutes. Makes 1 loaf.
- Step 11
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!