1/4 c Skim milk powder
1 c Lukewarm water
1 tb Honey
1 1/2 ts Salt
1 c Lukewarm water
4 ts Dry yeast
3 tb Chopped parsley
2 tb Chopped fresh basil or 1
-tsp. dried, crushed basil
1 tb Freshly-snipped chives
1 ts Dried, crushed oregano
1/2 ts Fresh chopped thyme or 1/4
-tsp. dried thyme leaves
1/2 ts Freshly snipped marjoram or
-1/4 tsp. dried
4 1/2 c Rye flour
2 tb Oil
Combine skim milk powder and warm water in a small bowl, using a wire
whisk. Add honey and salt. In a larger mixing bowl, place the lukewarm
water and sprinkle the yeast over the top, until dissolved. Add the milk
mixture to the dissolved yeast. Stir in the fresh and dried herbs. Add two
cups of rye flour. Beat for 2 minutes on medium speed of electric mixer,
scraping sides of bowl frequently; or beat vigorously with a wooden spoon,
about 200 strokes, until batter looks satiny. Using a wooden spoon, blend
in the additional two and 1/2 cups of rye flour.
Scrape batter from sides of bowl. Cover with a clean towel and set in a
warm place (85) away from drafts, to rise until light and doubled in
size–about 45 to 50 minutes. (Do not allow to over rise). Stir the batter
down. Turn into a well-oiled one and one-half quart casserole or souffle
dish (batter will be sticky. Smooth out top of loaf by flouring hand and
patting into shape.) Again, allow to rise in a warm place, covered for 20
minutes. Preheat oven to 375 F.
Place in preheated oven and bake for 45 to 50 minutes or until bread is
golden brown. Remove from oven and brush top of bread lightly with oil.
Cool for 10 minutes. Turn bread out onto wire rack to cool. Yield: One
round loaf
Yields
6 Servings