Rye Bread

 I love rye bread.   This makes a homemade Reuben even better!   

RYE BREAD

(makes 1 loaf)

Ingredients:

*1 1/2 tablespoon dry active yeast

*2 cups warm water (110-115 degrees)

*1 1/2 tablespoons salt

*1 tablespoon caraway seeds

*1 1/2 cups rye flour

*3 cups all-purpose flour

*1 teaspoon cornmeal 

*1/4 teaspoon cornstarch

*1/4 cup water

Directions:

~In a large mixing bowl, whisk 1 1/2 tablespoons dry active yeast, 2 cups warm water, 1 1/2 tablespoons salt, 1 tablespoon caraway seeds, and 1 1/2 cups rye flour together.

~Add in 3 cups all-purpose flour one cup at a time, until dough and stir until dough comes together and doesn't stick to the sides of the bowl.

~Grease a large bowl with butter or cooking spray, and place dough into bowl.

~Cover with a damp towel, and allow dough to double in size (about 1 - 1 1/2 hours).

~Shape dough into a ball (stretching and pulling dough from the center top down the sides into a ball).

~Line a cast iron pan (or pizza stone or baking sheet) with parchment paper.

~Dust parchment paper with corn meal.

~Place the dough onto the prepared pan.

~Allow to rise for another 40-45 minutes.

~Place pan into oven on center rack.

~Preheat oven to 450 degrees.

~In a small bowl, whisk corn starch and water together.

~Microwave for 40 seconds (mixture will become clear).

~Whisk cornstarch mixture over top of bread.

~Cut a few 1/4 inch slits on the top of the bread with a razor or sharp knife.

~Gently place bread on hot cast iron (pizza stone/baking sheet).

~Place a pan with water on bottom rack.

~Bake for 30 minutes.

~Remove from oven and place on a cooling rack.

~Allow to cool before cutting.