New York Rye Bread is a light, soft rye bread, typically shaped into oblong or round loaves. It complements any meal or makes delicious deli meat sandwiches.
Recipe Source: Kitchen Aid Best Loved Recipes Cookbook
2 cups warm water
1/3 cup packed brown sugar
1 Tbsp salt
2 Tbsp vegetable oil
1 pkg (2 1/4 tsp active dry yeast)
2 1/2 cups bread flour
2 cups rye flour
1 cup whole wheat flour
*Note: I found Rye flour in the health food section at my grocery store, not in the baking section where I thought it would be.*
Stir together warm water, sugar, salt, oil, yeast in bowl of mixer until yeast is dissolved. Add 2 cups bread flour. Turn mixer to low and mix about 2 min. Gradually mix or stir in rye and wheat flours, 1/2 cup at a time, and add enough remaining bread flour until dough begins to form a ball. Knead 7 to 10 min. or until dough is smooth and elastic.
Spray Pam in a large bowl and place dough in bowl. Spray pam to grease top of dough. Cover and let rise in warm place 1 1/2 to 2 hours or until doubled in bulk.
Grease 1 large cookie sheet and sprinkle with cornmeal. Punch dough down. Divide in half. Shape each half into a football shaped loaf, about 10 inches long. Place loaves on cookie sheet.
Cover and let rise in warm place 45 to 60 min. or until almost doubled in bulk. Heat oven to 375 F. Carefully cut 3 (1/4 inch deep) slashes on top of loaf with a sharp serrated knife.
Bake 25-30 min. or until loves sound hollow when tapped. Remove from cookie sheets to wire rack.
While Bread is warm, brush tops with melted butter. Let cool.