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Polish Dark Rye Bread With Caraway

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Ingredients
  Milk 2 Cup (32 tbs), scalded
  Sugar 2 Tablespoon
  Dry yeast 1 Tablespoon (1 Package)
  Rye flour 4 Cup (64 tbs)
  Caraway seeds 2 Tablespoon
  Butter 2 Tablespoon
  Salt 1 Teaspoon
  Lukewarm water 1⁄2 Cup (8 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
Directions

Pour scalded milk over butter, sugar, and salt in large bowl.
Stir and cool.
Dissolve yeast in lukewarm water.
Add softened yeast, 3 cups rye flour to milk; mix and beat well.
Beat in remaining rye flour.
Cover and let rise in warm place until double.
Turn out onto well-floured board and knead in whole wheat flour and caraway seeds.
Knead until dough is smooth and elastic.
Divide in half and shape into round or oblong loaves.
Place in well-greased pans.
Cover and let rise in warm place until double.
Bake at 450 degrees for 15 minutes.
Reduce heat to 350 degrees and bake 35-40 minutes more.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian
Ingredient: 
Milk
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
6

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