Ingredients

2 oz stone ground rye flour
9 oz all purpose flour
3/4 tsp salt
1 1/2 Tbsp sugar
1 tsp vinegar
2 Tbsp butter
4 oz milk
3 oz water
2.25 tsp instant yeast - or 1 packet (7g, .25 oz)
1 Tbsp caraway seeds if desired

Instructions

Put liquids except for vinegar into microwave safe container. Add butter and heat a minute or two until butter is melted. Cool liquids to about 100 F - 110 F or fingerwarm. Put flours, sugar, and yeast into large bowl and combine. Add warm liquids. Add your vinegar. Mix to combine. Add salt. Mix well to form a dough and turn out onto floured work surface. Knead about 5 to 7 minutes or until gluten forms. Put into oiled bowl and let rise in warm place until doubled, about 40-45 minutes.

For small ryes, divide dough into two equal portions. The dough yield here is about 18 ounces. Degas dough, stretch a little and fold into thirds twice. Let rest 10 minutes. Shape dough into round loaf by gathering it at the bottom and pinching the seams tightly. You basically want to pull and stretch the top to get some good dough tension. If your dough feels dry and won't pinch to seal, you can give it a very gentle spray of water. You just need to moisten it slightly, not wet it down. Score an X on top of loaf with a sharp knife of blade. Use egg white wash if desired.

Bake at 400 F for 33-37 minutes or until bottom of loaf is desired color. Cool thoroughly on wire rack. If you feel your loaf is browning too much too fast, turn oven down to 375 for the last few minutes of baking.

Small rye breads are for Easter baskets which will be blessed at the church. It is now a custom in most Catholic Churches. I was raised taking the basket to Church Holy Saturday about noon. My Mother prepared the Basket, and my Father would go with me to Church. It is cherrished memory I continue today.
http://attheveryyeast.blogspot.com/2009/04/small-easter-cross-rye-bread.html


MY NOTES

EASTER