Caraway Rye Bread
|Active dry yeast||2 Tablespoon|
|Caraway seeds||2 Teaspoon|
|Lukewarm milk||1 1⁄2 Cup (24 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Light molasses||2 Tablespoon (Unsulphured)|
|Rye flour||1 Cup (16 tbs)|
|All purpose unbleached flour||2 Cup (32 tbs)|
In a large bowl proof the yeast in 1/2 cup of the milk with the sugar for 15 minutes or until foamy.
In a small bowl combine the remaining milk, molasses, salt, and caraway, and add to the yeast mixture: Stir in the whole wheat flour, the rye flour, and 1 1/2 cups of the unbleached flour.
Transfer the dough to a floured surface and knead it, incorporating more unbleached flour if the dough is too sticky, for 8 to 10 minutes or until smooth.
Form into a ball, put in a buttered bowl and turn it to coat with the butter.
Cover the bowl with plastic wrap and a dish towel and let the dough rise for 1 1/2 hours or until doubled in bulk.
Punch down dough and knead lightly.
Form the dough into a round and transfer to a buttered baking sheet.
Let the loaf rise, covered loosely, for 30 minutes or until almost doubled.
Brush the loaf with water and bake in a 400° F oven for 15 minutes, or until it sounds hollow when the bottom is tapped.
Transfer to a rack and let cool completely.