| finnish Rye Bread (suomalaisruisleipä) to Serve This Loaf, Cut It Into Wedges, And Spread With Butter Or Soft, Mild Cheese. 1 Package Active Dry Yeast
1 1/4 Cups Warm Water* (105 To 115 Degrees F)
1 Tablespoon Packed Brown Sugar
1 Tablespoon Vegetable Oil
1 1/2 Teaspoons Salt
1 1/4 Cups Medium Rye Flour
1 1/2 To 2 Cups All-purpose Flour
butter Or Margarine, Softened dissolve Yeast In Warm Water In Large Bowl. Stir In Brown Sugar, Oil, Salt And 1 Cup Of The Rye Flour. Beat Until Smooth. Stir In Enough All-purpose Flour To Make The Dough Easy To Handle. Turn Dough Onto Surface That Has Been Sprinkled With The Remaining Rye Flour. Cover; Let Rest 10 To 15 Minutes. knead Until Smooth And Elastic, About 5 Minutes. Place In Greased Bowl; Turn Greased Side Up. Cover; Let Rise In Warm Place Until Double, About 1 Hour. Dough Is Ready If Indentation Remains When Touched. punch Down Dough; Shape Into A Round, Slightly Flat Loaf. Place In Greased 9 X 1 1/2-inch Round Pan. Cover; Let Rise Until Double, About 1 Hour. preheat Oven To 375 Degrees F. Bake Until Loaf Sounds Hollow When Tapped, 40 To 50 Minutes. Immediately Remove From Pan. Brush Top Of Loaf With Butter; Cool On Wire Rack. * Potato Water Can Be Substituted For The Water. This Is The Water In Which Potatoes Have Been Cooked. This Is Traditional For Finnish Rye Bread. |
