Caraway Rye Bread
|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|
|Rye flour||2 1⁄2 Cup (40 tbs)|
|All-purpose flour||3 1⁄4 Cup (52 tbs), divided|
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.