Caraway Rye Bread Recipe
Ingredients
| Warm water | 1/4 Cup (16 tbs) | |
| Baking yeast | 1 Tablespoon | |
| Stock | 1 1/2 Cup (16 tbs) | |
| Molasses | 1/2 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Rye flour | 2 1/2 Cup (16 tbs) | |
| Caraway seeds | 3 Tablespoon, crushed | |
| Milk powder | 1/4 Cup (16 tbs) | |
| 6 tbsp soy grits | ||
| Whole wheat flour | 2 1/2 Cup (16 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.
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.
Chef
