Swedish Rye Bread

1. 1

   Dissolve yeast in warm water in a large bowl; let stand 5 minutes.

2. 2

   Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a bowl. Add 1 cup flour mixture, sugar, and next 6 ingredients to yeast mixture; beat with a mixer at medium speed until blended. Gradually beat in remaining flour mixture to form a dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).

3. 3

   Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 35 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

4. 4

   Punch dough down; place on a lightly floured surface. Knead 10 times, and shape into a 7-inch round. Place on a baking sheet coated with cooking spray. Let rise 1 hour or until doubled in size.

5. 5

   Preheat oven to 375u00b0.

6. 6

   Bake at 375u00b0 for 25 minutes or until loaf is lightly browned and sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.

No nutritional information available.

No additional tips available.