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Country Rye Bread
Yield: 2 Round Loaves

4 cups all-purpose flour (4 to 4 1/2 cups)
1/3 cup packed light brown sugar
2 packages active dry or rapid rise yeast
1 tablespoon caraway seed
1 1/2 teaspoons salt
2 cups very warm water (120: to 130:F)
2 tablespoons vegetable oil
2 cups rye flour
1 egg white lightly beaten with 1 tablespoon water

In large bowl, combine 2 cups all-purpose flour, sugar, undissolved
yeast, caraway seed and salt. Gradually add very warm water and
oil to dry ingredients; beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour;
beat 2 minutes at high speed, scraping bowl occasionally. With
spoon, stir in rye flour and enough remaining all-purpose flour to
make soft dough.

Knead on lightly floured surface until smooth and elastic, about
6 to 8 minutes. Place in greased bowl, turning to grease top. Cover;
let rise in warm, draft-free place until doubled in size, about 30
to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let
rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide
dough in half. Form each into 5-inch ball. Place on large greased
baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes.

With sharp knife, make 4 slashes (1/4-inch deep) in crisscross
fashion on top of each loaf. Brush with egg white mixture. Bake at
400:F for 35 minutes or until done; cover with foil halfway through
baking time to prevent excess browning. Remove from sheet; cool on
wire rack


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