Deli Corn Rye Bread

Recipe by DeSouter
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Lightly grease large bowl; set aside.
  • Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
  • Add boiling water and cook for two minutes, stirring constantly.
  • Stir in shortening and salt.
  • Let mixture cool to lukewarm.
  • Combine yeast, rye, flour, potatoes and 1 tablespoon caraway seeds in mixing bowl and blend.
  • Add cornmeal mixture and blend thoroughly.
  • Turn out onto lightly floured surface and knead until stiff but still slightly sticky.
  • Place in greased bowl, turning to coat entire surface.
  • Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.
  • Grease baking sheet and sprinkle lightly with cornmeal.
  • Punch dough down, shape into loaf or rounds and place on baking sheet.
  • Cover with plastic wrap and let rise in warm place until doubled in volume.
  • Preheat oven to 375°F.
  • Bake bread 40 minutes.
  • Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute.
  • Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds.
  • Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped.
  • Cool on rack.
Advertisement