Old-World Rye Bread

 

2

to 2 1/2 cups Gold Medal® Better for Bread™ flour

1/3

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

2

tablespoons packed brown sugar

1

teaspoon salt

3/4

teaspoon caraway seed

1

package regular active or fast-acting dry yeast

1

cup buttermilk

1/2

cup water

2

tablespoons vegetable oil

1 1/2

cups rye flour

Cornmeal

Additional caraway seed, if desired

• 1 In large bowl, mix 1 1/2 cups of the bread flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
• 2 Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
• 3 Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
• 4 Heat oven to 400°F. Brush water over dough; sprinkle with cornmeal and additional caraway seed. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.