Light Rye Bread by Virginislander

[BakerAunt]

Light Rye Bread
Submitted by virginislander on April 09, 2003 at 10:29 pm

1 cup warm water
1-1/2 Tbsp. vegetable oil
1 egg
1-1/2 tsp sugar
1 cup rye flour
2 cups white bread flour
2 Tbsp. vital wheat gluten
1 Tbsp. dough enhancer - or 1 additional Tbsp. gluten
1 Tbsp. caraway seeds - optional
1 tsp salt
1-1/2 tsp dry yeast
Cornmeal for baking sheet

Add all ingredients (except corn meal) to bread pan and process on dough cycle. Shape dough into rye bread oblong shape on a floured board. Put loaf on a silpat mat with corn meal sprinkled where the bread will be. Let rise for 1/2 hour covered.

Bake at 350 degrees for 35 minutes. Cool on a rack.

If you don't use silpat, you can spray a baking sheet with cooking spray and then add the cornmeal.
I like to spritz the loaf with water a few times while baking. It makes the crust crustier.
This is like rye bread for dummies. I have NEVER screwed it up.

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