|Caraway seeds||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Vegetable oil||2 Tablespoon|
|Active dry yeast||1 Tablespoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Warm water||1 Cup (16 tbs)|
|Gluten flour||1 Cup (16 tbs)|
|Whole wheat flour||3 Cup (48 tbs)|
|Orange peel||1 Tablespoon, grated|
|Rye flour||4 Cup (64 tbs)|
The flavor of rye bread depends upon the kind of rye flour you use.
If it is dark and moist, the bread will be dense and aromatic; if it is light, the bread will be airy and softly textured.
This recipe is written for either dark or light rye flours; if you choose the dark rye flour, use the larger amount of gluten flour.
The stronger your kneading arm, the less gluten you will need.
Dark rye bread will take longer to rise and bake.
Simmer caraway seeds in 1 cup of water for 10 minutes.
Remove from heat.
Add oil and enough cold water to make 1 1/2 cups liquid.
Dissolve yeast and sugar in 1 cup warm water, in a large bowl.
When the yeast bubbles to the surface, stir in gluten flour and 2 cups of the whole-wheat flour and knead until dough is springy.
Add salt and grated orange peel to seed mixture.
Pour this mixture into dough and mix.
Add 2 cups of the rye flour and knead dough briefly.
Add the remaining 1 cup of rye flour, knead, and finally add the last cup of whole-wheat flour.
Knead dough well, adding more rye or wheat flour to make a rather stiff dough.
Place dough in an oiled bowl, cover, and let rise in a warm place.
When it has doubled in bulk, punch it down and shape it into two oblong loaves.
Place loaves side by side on an oiled cookie sheet and let them rise, until doubled in bulk.
For a shiny crust, brush with beaten egg yolk.