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Caraway Rye Bread

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Ingredients
  Warm water 1⁄4 Cup (4 tbs)
  Baking yeast 1 Tablespoon
  Stock 1 1⁄2 Cup (24 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Oil 2 Tablespoon
  Salt 1 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Caraway

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