| 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 |
| 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 |