ROSEMARY RYE BREAD

Steps:

• Lightly spray a baking sheet with the olive oil spray. Set aside.
• In a large bowl, stir together 1 1/4 cups all-purpose flour and the rye flour, gluten flour, rosemary, caraway seeds, oil, yeast, and salt.
• Add the water, stirring for about 30 seconds.
• Gradually add some of the remaining 1 cup all-purpose flour, beating with a spoon after each addition, until the dough starts to pull away from the side of the bowl. Add more flour if necessary to make the dough stiff enough to handle.
• Lightly flour a flat surface. Turn out the dough. Knead for 6 to 7 minutes, gradually adding enough of the remaining flour to make the dough smooth and elastic. (The dough shouldn't be dry or stick to the surface. You may not need the additional flour, or you may need up to 1/2 cup more if the dough is too sticky.) Leave the dough on the work surface. Cover the dough with a slightly damp dish towel. Let rest for 10 minutes.
• Shape the dough into a 9 x 5-inch oval loaf. Put the loaf on the baking sheet and flatten slightly with your hands. Using a serrated knife, cut a few widthwise slashes about 3 inches long and 1/2 inch deep in the top of the loaf. Cover with a dry dish towel and let rise in a warm, draft-free place (about 85°F) for 30 to 45 minutes, or until doubled in bulk. Near the end of the rising cycle, preheat the oven to 375°F.
• Bake for 35 to 40 minutes, or until the bread registers 190°F on an instant-read thermometer or sounds hollow when rapped with your knuckles. Turn out onto a cooling rack and let cool for 15 minutes before slicing.
• Cook's Tip
• To make Rosemary Rye Bread using a bread machine, follow the directions on page 282.
• Nutrition information
• (Per serving)
• Calories: 93
• Total fat: 1.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 0mg
• Sodium: 74mg
• Carbohydrates: 18g
• Fiber: 2g
• Sugars: 0g
• Protein: 3g
• Calcium: 8mg
• Potassium: 52mg
• Dietary Exchanges
• 1 starch