Pain de seigle
Ingrédients
- 1-1/4 tasse d'eau tiède (100° à 110°F)
- 1 (2-1/4 c. à thé) enveloppe de levure traditionnelle Fleischmann's®
- 2 cuillères à soupe de miel
- 2 c. à soupe de beurre OU de margarine, ramolli
- 2 c. à thé de sel
- 2 tasses de farine tout usage
- 1 cup rye flour
- 1 tablespoon caraway seed
PRODUITS
Méthode
- Place 1/4 cup warm water in a large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, butter, and salt. Slowly stir in 3/4 cup all-purpose flour and rye flour; blend well. Stir in remaining flour and caraway seed to make a stiff batter. Cover; let rest 20 minutes. Stir batter down; turn into greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Bake at 375°F for 30 minutes or until done. Remove from pan; cool on wire rack.
