Instructions: Dough Setting
Makes two 6 x 4" oval loaves

The addition of lemon zest to a rye and wheat bread yields a citrus-scented bread youll love with seafood and pates. Shape the breads like big lemons. The crust will be golden brown, 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 two, then divide the dough into two pieces.

Shape each piece into a football (or 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 warm, draft-free place until 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 until golden brown and done through, about 30 min. Remove to a rack and cool thoroughly before slicing.

This is quite tasty.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.