Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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1 1/4 oz pkg active dry yeast

2 cups warm water (110* to 115*), divided

1/3 cup sugar

2 tablespoons vegetable oil

1 tablespoon salt

1/2 cup rye or whole wheat flour

5 1/2 to 6 cups all-purpose flour

Instructions: In a large mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, oil, salt, rye or whole wheat flour, 3 cups all-purpose flour and remaining water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. On a greased baking sheet, flatten each half to 1-in. thickness. Pierce each loaf several times with a fork. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375* for 25-30 minutes or until golden brown. Yield: 2 loaves (32 slices).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One slice equals 1-1/2 starch; also, 116 calories, 220 mg sodium, 0 cholesterol, 23 gm carbohydrate, 3 gm protein, 1 gm fat.

Serves: 1

Food Exchanges: