*  Exported from  MasterCook  *
 
                              RYE YEAST BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Water
    1       c            White grape juice
    1       pk           Quick-rise yeast (1 tb)
    1       t            Salt
    3       tb           Oil
    4       c            Rye flour plus up to 1/2 cup
 
   Warm the water and grape juice to about 115 F and stir in the yeast.  Let
   the mixture stand for about 10 minutes or until it is foamy.  Stir in the
   salt, oil, and 2 cups of the flour, and beat it with a spoon or mixer until
   it is smooth.
   
   Add enough of the rest of the flour to make a soft dough.  Knead the dough
   on a floured board for 10 minutes.  Place the dough in an oiled bowl, turn
   it over so the top of the ball is also oiled, and cover it with a towel.
   Let it rise in a warm (85 to 90 F) place for about 45 minutes, or until it
   is doubled in volume.
   
   Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf pan, and
   let it rise in a warm place again for about 30 minutes, or until it doubles
   in volume.  Bake at 425 F for 10 minutes, then lower the oven temperature
   to 350 F for an additional 35 to 45 minutes of baking.  Remove it from the
   oven when the loaf is brown and has pulled away from the sides of the pan
   slightly.  Makes one loaf.
   
   Source:  Allergy Cooking With Ease by Nicolette M. Dumke, 1992 ISBN:
   0-914984-42-X Many recipes in this book require specialty products from a
   health food store or mail order that are used for a rotational allergy
   diet.
  
 
 
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