Light rye bread

By Stina

Ingredients

• 25 g (1 oz.) yeast
• 1 dl (1/3 cup) lukewarm water
• 2 dl (1 cup) buttermilk
• 1 tsp. salt
• 1 tsp. sugar
• 1 tbsp. ground caraway
• c. 500 g (3 1/3 cups) bolted rye flour

Preparation

Step 1

Brush with:
Beaten egg or cold coffee

This is the type of bread known to Americans as Jewish rye. Dissolve the yeast in the lukewarm water and add the buttermilk, salt, sugar and caraway. Add half of the flour and knead the dough well, adding more flour. Cover the dough and let it rise until double. Knead the dough lightly and shape it into a loaf. Put it in a greased loaf pan and let it rise for c. 20 minutes. Brush with beaten egg or coffee and bake on the lowest rack in the oven at 200 C (400 F) for c. 25 minutes. Cool on a backing rack.