Orange Rye Bread

Orang-ne Ryenick Breadloafski

1 tbl Yeast
¼ cup brown sugar
¾ cup orange juice, warmed
2 ½ cup flour
½ cup dry rye berries, soaked, ground
(soaked use ¾ cup)
Rind of 1 orange
¼ cup dry milk
3 tbl oil
1 ½ tsp salt
½ tsp cardamom

Loaf: 375 degrees for 35 minutes
Breadsticks: 400 degrees for 15 minutes

To soak the berries: Put the berries in a bowl. Add hot tap water to cover & let stand overnight at room temperature; or cover the berries with boiling water & let stand for 3 hours. The berries will almost double in volume. Drain well before using. The soaked & drained berries may be stored, sealed in a plastic Ziploc for up to 5 days in the refrigerator.

Stir the yeast & brown sugar into the warmed orange juice & let stand for 10 minutes.

Use the metal blade of a food processor to process ½ cup of the flour, the soaked rye berries & the orange rind for 2 minutes or until the mixture is very finely ground. Add the remaining flour, the milk powder, oil, 1 ½ tsp of the salt and the cardamom. With the machine running, add the yeast mixture through the feed tube & process for about 45 seconds, until the dough is smooth & elastic & just cleans the side of the bowl. (if the dough is too moist to clean the bowl, add flour by the tablespoon, with the machine running. if it is too dry, add orange juice by the teaspoon.)

Transfer the dough to an oiled 3-quart mixing bowl & turn the dough to coat it with oil. Cover with oiled plastic wrap & set aside in a warm place to rise until doubled in volume, about 1 ½ hours.

Preheat the oven to 375 degrees.

Beat together the egg & remaining salt & brush the top of the loaf lightly with the mixture. Bake in the center of the preheated oven for about 35 minutes or until the loaf is nicely browned & sounds hollow when thumped.

Remove from the loaf pan & cool on a wire rack. This recipe makes 1 loaf.