1. |
In a bowl combine 2 1/2 cups all purpose flour and yeast. |
2. |
Then add water (must be between 110-120 °F (45-50 °C)), brown sugar oil and salt. Mix well. |
3. |
Stir in the rye flour and most of the remaining all purpose flour. Knead dough on a smooth floured surface for about 6-8 min until the dough is smooth and elastic. |
4. |
Place in a greased bowl; turn over once: cover and let rise in a warm place until doubles in size ( about 1 1/2 hours). |
5. |
Punch down; divide in half, let rest 10 min. Shape in to 4 1/2 balls or place in lightly greased loaf pans. Let rise to nearly double again (about 40 minutes.) |
6. |
Bake in oven at 350 °F (175 °C) for 40- 45 minutes. |
7. |
Makes 2 loaves or 16 1" slices. |