Round Light Rye Sandwich Bread
|Active dry yeast||1 Tablespoon|
|Warm water||1 Cup (16 tbs) (105-115)|
|Vegetable oil||2 Tablespoon|
|Caraway seeds||1 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Rye flour||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
Dissolve yeast in warm water in a large bowl.
Add molasses, oil, seeds, and all-purpose flour.
Stir vigorously until smooth.
Cover bowl and let stand in a warm place for 1/2 hour.
Stir in the rye flour and salt.
Knead on a lightly floured surface until smooth, about 1 to 2 minutes.
Pat into a greased 48-ounce fruit juice can, trimmed to barely fit under the lid of the covered slow cooker.
Place can in slow cooker.
Cover and cook on high for 2 hours.
Do not remove lid even if the loaf rises and touches it.
Loaf is done when a skewer inserted into loaf comes out clean.
Cool bread in can for about 1/2 hour.
Invert and shake to loosen.
Cool on a wire rack.