Sweet Caraway-Rye Bread
|Water||4 Cup (64 tbs) (At 115 Degrees)|
|Active dry yeast||2 Teaspoon|
|Whole wheat flour||1 1⁄2 Pound|
|Whole rye flour||1 1⁄2 Pound (You Might Use Only About 2 Lbs 10 Oz - About 8.5 Cups Of Flour)|
|Molasses||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Caraway seeds||1⁄2 Cup (8 tbs)|
Mix the 115 degree water with the yeast and molasses and make sure it bubbles. This will take a minute or so. It is important to not go over 115 degrees as it will kill the yeast but too cool will slow down the process.
Stir in 2 1/2 cups of each flour until there are no lumps. Cover and let stand for 30 minutes, or until double in size.
Stir in the salt and oil and gradually add the 1/2 cup of caraway seeds. Add another 1 1/2 cups of whole wheat and 1 1/2 cups of whole rye flour. When the dough develops into a stiff ball, it is time to knead.
Turn the dough out on to the counter. You will use about a half cup of whole wheat flour to finish the kneading. Add the flour very slowly by sprinkling it on the counter top and dough, kneading, and repeating the process until it no longer sticks to the counter after a few kneads. This will take between 10 and 20 minutes. Patience with your dough is important. Over-kneading and tearing the dough will cause it not to rise well.
Oil the mixing bowl, put the dough in, oil the top and cover. Let it rise for 45-60 minutes or until it doubles in size. If the room is cold, you may want to put into a warm (110 degree) oven.
Punch down the dough to remove the air.
Lightly oil your bread pans.
Cut the dough into two pieces. You can weigh for more uniform loaves.
Form loaves by making a ball, pulling the sides into an oblong shape and then pinch the seams along the bottom and sides.
Place the loaves in the pans, lightly oil the tops and set aside to rise for 30-40 minutes or until doubled in size.
Do not let rise for too long as that may cause the bread to fall or the top crust to separate.
Preheat the oven to 400 degrees.
Gently place the pans in the oven and bake for 35-40 minutes, or until the top is golden brown.
When the bread is finished baking, take the pans out of the oven and let them cool for a minute. Remove the loaves from the pan. Place on a cooling rack or on the top of the pan.
Your bread will keep for several days, loosely covered, at room temperature, a few days to a week in the fridge, in an air-tight bag, or in a freezer bag for a couple months in the freezer.