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Ingredientes
- 2 1/2 tsp Active Dry Yeast
- 1 1/2 c. Rye Flour medium
- 1 1/4 c. Bread Flour
- 2 tsp Gluten Flour, 100%
- 1 x Lemon Zest grated zest -1 lemon
- 1 tsp Salt
- 1 c. Water PLUS
- 3 Tbsp. Water
Direcciones
- Dough SettingMakes two 6 x 4" oval loaves
- The addition of lemon zest to a rye and wheat bread yields a citrus-scented bread you'll love with seafood and pates. Shape the breads like big lemons. The crust will be golden, and the crumb dense and aromatic. The bread keeps at least 3 days wrapped in nothing but a paper bag.
- Place all ingredients in the bread machine pan and process on the dough setting, then remove to a lightly floured surface and punch down. Knead a moment or possibly two, then divide the dough into two pcs.
- Shape each piece into a football (or possibly lemon) shape - a short, thick oval with pointed ends. Place on parchment paper sprinkled with cornmeal and set on a baking sheet. Cover with plastic wrap and let the dough rise in a hot, draft-free place till almost doubled in bulk, no more than 1 hr.
- Make 3 quick, slashes in the top of each risen loaf.
- While the dough is rising, preheat the oven to 450 deg F. Bake till golden and done through, about 30 minutes. Remove to a rack and cold thoroughly before slicing.
- This is quite tasty.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 12 servings | |
| Calories 99 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 195mg | 8% |
| Potassium 74mg | 2% |
| Total Carbs 20.55g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.18g | 0% |
| Protein 3.23g | 5% |
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