Rye Bread With Caraway Seeds
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Unbleached white flour||2 1⁄2 Cup (40 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 0.25 Ounce Each)|
|Caraway seeds||1 Tablespoon|
|Warm water||2 Cup (32 tbs) (110° F)|
|Honey||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Tablespoon|
|Rye flour||2 1⁄2 Cup (40 tbs)|
Combine whole wheat flour, 1 cup of the unbleached white flour, yeast, caraway seeds and salt in a large mixing bowl. Add water, honey and vegetable oil. Beat at low speed for 1 minute, then beat for 3 minutes at high speed.
Stir in rye flour and as much of the remaining 11/2 cups unbleached white flour as you can. Turn onto a floured surface and knead about 8 minutes for a moderately stiff dough. Form into a ball and place in a greased bowl. Cover and let rise about 1 1/2 hours or until doubled in bulk.
Punch dough down. Divide in half and let rest 10 minutes. Shape into two 4- to 5-inch round loaves. Place on greased baking sheets. Let rise about 30 minutes until nearly doubled in bulk.
Bake at 350° F. for 40 to 45 minutes. Remove from Dans and cool on wire racks.