MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old-World Rye Bread
Categories: Breads
Yield: 16 Servings

2 1/2 c Gold Medal A-P flour
1/3 c Instant mashed potatoes; dry
2 tb Packed brown sugar
1 ts Salt
3/4 ts Caraway seed
1 Pkg regular active dry yeast
1 c Buttermilk
1/2 c Water
2 tb Oil
1 1/2 c Rye flour
Cornmeal
Add'l caraway seed; opt

In large bowl, mix 1 1/2 cups of the all-purpose flour,
the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon
caraway seed and the yeast. In 1 quart saucepan, heat
buttermilk, water and oil over medium heat, stirring
frequently, until very warm (125ºF/52ºC); stir into potato
mixture until blended. Stir in rye flour and enough
remaining all-purpose flour to make dough easy to handle.

Place dough on lightly floured surface; gently roll in
flour to coat. Knead about 8 minutes or until smooth and
springy. Grease large bowl with shortening or cooking
spray. Place dough in bowl, turning dough to grease all
sides. Cover; let rise in warm place about 1 hour or until
dough has doubled in size. (If using fast-acting yeast, do
not let rise 1 hour; cover and let rest on floured surface
10 minutes.)

Grease a large cookie sheet with shortening or cooking
spray; sprinkle with cornmeal. Roll dough into rope, about
3" thick and 25" long. Curl dough into coil shape; tuck
ends under. Place on cookie sheet. Cover; let rise in warm
place 30 to 45 minutes or until dough has doubled in size.

Heat oven to 400ºF/205ºC.

Brush water over dough; sprinkle with cornmeal and
additional caraway seed. Bake 23 to 28 minutes or until
loaf is golden brown and sounds hollow when tapped. Remove
from cookie sheet to cooling rack; cool.

Recipe from: http://www.bettycrocker.com

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