Caraway Rye Bread
|Warm water||1⁄4 Cup (4 tbs)|
|Baking yeast||1 Tablespoon|
|Stock||1 1⁄2 Cup (24 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Rye flour||2 1⁄2 Cup (40 tbs)|
|Caraway seeds||3 Tablespoon, crushed or ground|
|Milk powder||1⁄4 Cup (4 tbs)|
|Soy grits||6 Tablespoon|
|Whole wheat flour||2 1⁄2 Cup (40 tbs)|
Dissolve the yeast in the 1/4 cup warm water, using a small bowl.
In a large mixing bowl combine the 1 1/2 cups stock, molasses, oil, and salt.
Stir in the rye flour and beat until smooth; add the yeast mixture, caraway seeds, powdered milk, and soy grits.
Stir in enough whole wheat flour to make a soft dough suitable for kneading. Let rest 10 minutes.
Knead the dough for about 10 minutes, until smooth and elastic. Set in a warm place and let rise 1 1/2 to 2 hours.
Punch the dough down, knead it briefly. Shape it into two round loaves, or place in two small oiled bread pans. Let rise another 1 to 1 1/2 hours.
Bake the loaves at 375°F for about 30 minutes. Brush the loaves with soft butter for a soft crust when they are done.