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Hearth This robust loaf for or toasting features the mellow tang of our medium rye .

DOUGH 3 cups (360g) King Arthur Unbleached Bread Flour 1 ¾ cups (188g) King Arthur Medium Rye Flour ¼ cup (46g) Flour Lightly grease the base of a cloche and dust it with flour, ¼ cup (28g) Baker’s Special Dry or nonfat dry milk , or . 1 ½ teaspoons Deli Rye , optional Gently deflate the and shape it into a ball. Place it in the 1 tablespoon Improver prepared pan seam-side down, cover, and let rise until it’s just about 1 tablespoon , optional doubled in size, 60 to 90 minutes. 2 ¼ teaspoons Toward the end of the rising time, preheat the to 400°F. 2 tablespoons (25g) 2 teaspoons SAF Instant Just before , spritz or brush the loaf with and sprinkle 3 tablespoons (35g) with Artisan Bread Topping. Slash the top and put the cover on 1 ¾ cups (397g) water, lukewarm the base. Bake the bread for 40 minutes with the cover on, then remove TOPPING the cover and continue baking for 5 to 10 minutes longer. The Artisan Bread Topping bread should be a nice golden brown when finished, and its internal Combine all of the dough ingredients, stirring until the dough comes temperature should register at least 200°F when measured with together. a digital thermometer. Knead the dough, by hand or using a mixer, until it’s smooth, soft, Remove the bread from the oven and cool completely on a rack and sticky, adding additional water or bread flour if necessary. before slicing. Cover the dough and let it rise until puffy, 60 to 90 minutes. Yield: 1 large loaf.

NEW RYE HEARTH BREAD RECIPE BUNDLE Includes below items as well as a SAF Yeast packet and a printed recipe. #210073 $104.65 $101.65 SAVE $3

CLOCHE BREAD BAKER #201886 $59.95 ARTISAN BREAD TOPPING #100687 $7.95 ORGANIC RYE FLOUR #210099 $9.95 POTATO FLOUR #100157 $6.95 BAKER’S SPECIAL DRY MILK #100071 $9.95 RYE BREAD IMPROVER #100173 $8.95

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