Wheat and Rye Bread

 

1⁄2 cup rye flour

5 1⁄2 cups whole wheat flour

1⁄2 teaspoon Organic Stevia Extract Powder

2 packets of dry yeast

2 teaspoons salt

2 tablespoons natural apple juice

3 tablespoons butter

2 1⁄2 cups very hot water (not boiling)

More wheat  flour for kneading

Vegetable oil

 

 In a large mixing bowl combine rye flour, 1 1⁄2 cups wheat  flour, stevia, yeast and salt. Stir well. Add juice and butter, then pour water over all. Stir well. Water should be just hot enough to melt most of the butter. Using an electric mixer on medium, beat for 2 minutes. Add 1 more cup of the flour and beat on high for 1 minute. Scrape down the sides of the bowl. Using a wooden spoon, stir in enough of the remaining  flour to form a soft dough. Turn out on a floured surface and knead about 10 minutes until smooth. Cover dough with plastic wrap and set aside 15 minutes. Punch down and then form 2 loaves. Place in oiled bread pans. Liberally oil the tops of the loaves. Cover with waxed paper. Place on a cookie sheet and cover with a clean towel. Refrigerate 5 – 20 hours. Before baking, uncover and set aside 10 minutes. Place oven rack in a position about 1/3 of the way above the base. Bake loaves in a pre-heated oven at 350 degrees for 45 to 50 minutes. The bread is done when it sounds hollow if tapped on the underside. Place on a rack to cool.

 

Yields 2 loaves