You are here

Caraway Rye Bread Ring

Microwave.Lady's picture
Ingredients
  All-purpose flour 3 Cup (48 tbs), divided
  Rye flour 3⁄4 Cup (12 tbs)
  Active dry yeast 1⁄4 Ounce (1 Package)
  Brown sugar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Caraway seeds 2 Teaspoon
  Water 1 Cup (16 tbs)
  Butter 3 Tablespoon, divided
  Dark molasses 3 Tablespoon
  Cornmeal 2 Tablespoon
Directions

In large mixing bowl, combine 1 1/2 cups of all-purpose flour with rye flour, yeast, sugar, salt, and caraway seeds.
In 2-cup measure, heat water and 2 tablespoons butter, using temperature probe set at 120°.
Pour into flour mixture, add molasses, and beat until smooth.
Gradually add remaining flour to form a stiff dough.
Knead until smooth and satiny, about 5 minutes.
Place dough in greased glass bowl, turn dough to grease top.
Place 1 cup water in 2-cup measure and bring to a boil on HI (max. power) 3 minutes.
Place dough next to boiling water in oven.
Set Cook Control at "1" (lowest power) for 10 minutes.
Leave dough in oven for 20 minutes longer, or until double in volume.
Turn dough onto floured surface and pat into rectangle 4 x 8 inches.
Roll tightly to the long side and join ends to form circle.
Grease 10-cup microproof bundt-type mold and sprinkle with cornmeal, shaking to spread evenly.
In 1 -cup glass measure melt 1 tablespoon butter on HI (max. power) 30 seconds.
Place dough ring in pan, gently brush top with melted butter.
Again heat 1 cup water on HI (max. power) 3 minutes and leave in oven.
Place bread in oven.
Set Cook Control at "1" (lowest power) for 10 minutes.
Leave bread in oven for 20 minutes longer, or until double in volume.
Remove water and cook on HI (max. power) 6 to 7 minutes, or until bread springs back when touched, Sides recede from pan.
and top is no longer doughy.
Turn out on cooling rack.
Cool before slicing

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian

Rate It

Your rating: None
4.14722
Average: 4.1 (18 votes)