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Caraway Rye Bread

Country.Chef's picture
Ingredients
  Active dry yeast 1⁄2 Ounce (2 Packages, 1/4 Ounce Each)
  Warm water 2 Cup (32 tbs), divided (110° To 115°)
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Caraway seed 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Salt 2 Teaspoon
  Rye flour 2 1⁄2 Cup (40 tbs)
  All-purpose flour 3 1⁄4 Cup (52 tbs), divided
Directions

In a large mixing bowl, dissolve yeast in 1/2 cup warm water.
Add brown sugar, caraway, oil, salt and remaining water; mix well.
Stir in rye flour and 1 cup all-purpose flour; beat until smooth.
Add enough remaining all-purpose flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half.
Shape each half into a ball; place in two greased 8-in.round cake pans.
Flatten balls to a 6-in.diameter.
Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rye

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