Recipe - 90-Minute Rye Bread

1 Three fourths (up to)
2 One fourth cup Unsifted white flour
1 Three fourths cup Unsifted rye flour
1 1/8 cup Warm water (105115 degrees)
1 pack Active dry yeast
1 teaspoon Caraway seeds
2 teaspoon Salt
One half teaspoon Garlic powder
2 tablespoon Honey
1 tablespoon Margarine; softened
Boiling water

Grease an 8inch round pan. Combine 1One half cups white flour and all the rye
flour.

Measure warm water into a large warm bowl. Sprinkle in yeast; stir until
dissolved. Add caraway seed, salt, garlic powder, honey, margarine and
1One half cups of the flour mixture. Beat until smooth.

Stir in additional flour mixture and white flour to make a soft dough.
Turn out onto lightly floured board. Knead just until smooth, about 2
minutes. Shape into a smooth round ball and place in the prepared pan.
Flatten to fit pan.

Place a large baking pan on the center rack of the cold oven. Pour in
boiling water to a depth of 1 inch. Place rack over pan and place bread pan
on rack. Cover. Close oven. Let dough rise 30 minutes.

Uncover loaf. Remove pan of water. Turn oven to 375 degrees and bake for
3540 minutes, or until bread is done. Remove bread from pan and cool on
wire rack.

ARKANSAS GAZETTE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.