Country Rye Bread



3 1/4 to 3 3/4 cups all-purpose flour



1/3 cup firmly packed brown sugar



2 packages (8 grams each) FLEISCHMANN'S Traditional Active Dry



or Quick-Rise Instant Yeast



1 tablespoon BLUE RIBBON Caraway Seed



1 1/2 teaspoons salt



2 cups very warm water (120° to 130°F/50° to 55°C)



2 tablespoons vegetable oil



2 cups rye flour



1 egg white, lightly beaten with 1 tablespoon water



In large bowl, combine 1 1/2 cups all-purpose flour, sugar, undissolved
yeast, caraway seed, and salt. Gradually add very warm water and oil to dry
ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed,
scraping bowl occasionally. With spoon, stir in rye flour and enough
remaining all-purpose flour to make soft dough. Knead on lightly floured
surface until smooth and elastic, about 4 to 6 minutes. Place in greased
bowl, turning to grease top. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 45 minutes. (With Quick-Rise Instant Yeast,
cover kneaded dough; let rest on floured surface 10 minutes. Proceed with
recipe.) Punch dough down. Remove to lightly floured surface; divide in
half. Shape each into 5-inch ball. Place on greased baking sheet. Cover; let
rise in warm, draft-free place until doubled in size, about 30 to 45
minutes. With sharp knife, make 4 slashes (1/4 inch deep) in crisscross
fashion on top of each loaf. Brush with egg white mixture. Bake at
400°F/200°C for 30 to 35 minutes or until done, covering with foil halfway
through baking to prevent excess browning. Remove from sheet; let cool on
wire rack.

Nutrition Information

Nutrition information per serving (1/24 of recipe): calories 129; total fat
2 g; saturated fat 0 g; cholesterol 0 mg; sodium 148 mg; total carbohydrate
24 g; dietary fibre 2 g; protein 4 g.