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1
Swiss Rye Bread
 
Yield: 1 loaf
 
Step 1-Yeast Mixture
1 tablespoon (1 package) active dry yeast
1 tablespoon sugar
1/4 cup (60 mL) warm water (110°F; 44°C)
 
In a small (4 Qt/.95 L) bowl mix above ingredients. Set aside to proof, about 5 minutes.
 
Step 2
1 cup (240 mL) Swiss cheese, chopped (use Variable #5 to 6)
3/4 cup (178 mL) warm buttermilk (110°F; 44°C)
 
Part A Chop in Vita-Mix Container VARIABLE speed #5 or #6. (see instructions for chopping pg 14 owners manual).
Part B Stir warmed buttermilk and Swiss Cheese into proofed yeast mixture. Set aside.
 
Step 3-Flour Mixture
1-1/2 cups (355 mL) all purpose flour
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2
1 cup (240 mL) rye flour (can be ground in dry blade container)
1 teaspoon salt
1 tablespoon dill
1 tablespoon caraway seed
 
Measure all-purpose flour, rye flour, salt, dill and caraway into the dry blade container. Secure the two-part lid. Select VARIABLE, speed #1; gradually increase speed to #6. Blend until a hole forms in the center of the ingredients, about 5 seconds.
 
Step 4-Blend
Add the yeast mixture into the hole in the flour. Replace lid. To mix the dough, turn the machine on HIGH for 1 second. Remove the lid.

While the dough rests, lightly coat a loaf pan (8-1/2" x 4-1/2 ") with vegetable cooking spray or shortening.
 
Step 5-Kneading the Dough
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3
To knead the dough, two parts are required.
Part A. Use a rubber spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Replace lid.
Part B. With the switch on HIGH, quickly turn the machine ON and OFF five times.

Repeat the above two-step process five times, or until the dough binds together into a soft elastic mixture.
 
Step 6-Into the Pan
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4
To remove the dough from the container, turn the machine ON and OFF five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet (or oiled) rubber spatula to remove any remaining dough. Use that spatula to shape the loaf.

Allow the dough to rise until it reaches the top of the bread pan, about 15-20 minutes.
 
Step 7-Bake
Bake at 350°F (180°C) for 40-45 minutes.
 
Hint: For best results, use the dry grains container
 
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