Caraway Rye Bread Recipe
Ingredients
| Warm water | 2 Cup (16 tbs) | |
| Active dry yeast package | 2 | |
| Salt | 1 Tablespoon | |
| 1/4 cup light molasses | ||
| 2 tablespoons butter or regular margarine, | ||
| Softened | ||
| Caraway seed | 2 Tablespoon | |
| Rye flour | 1/2 Cup (16 tbs), sifted | |
| All purpose flour | 3 Cup (16 tbs) | |
| Cornmeal | ||
| 1 egg white, slightly beaten | ||
| Caraway seed or coarse salt | ||
| Sift before measuring. | ||
Directions
If possible, check temperature of warm water with thermometer.
Sprinkle yeast over water in large bowl, stirring until dissolved.
Add salt, molasses, butter, caraway seed, rye flour, and 1-1/2 cups all-purpose flour; beat, with wooden spoon, till smooth—2 minutes.
Gradually add rest of all-purpose flour; mix in with hand until dough leaves side of bowl.
Turn dough onto lightly floured board.
Dough will be stiff.
Knead until smooth—about 10 min- utes.
Place in lightly greased large bowl; turn to bring up greased side.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk —about 1 hour.
Grease large cookie sheet; sprinkle with corn- meal.
Punch down dough.
Turn out onto lightly floured pastry cloth.
Divide in half.
To make round loaves: Shape each half into a smooth ball; tuck edges under.
Place, 5 inches a- part, on prepared cookie sheet.
To make oval loaves: Shape each half into a ball.
Roll each into a 10-inch loaf, tapering ends.
Place, 3 inches apart, on cookie sheet Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk—about 40 minutes.
1Meanwhile, preheat oven to 375F.
1Bake bread 50 minutes, or until loaf sounds hollow when rapped with knuckle.
Remove to wire rack.
Brush tops of loaves with egg white; sprinkle with caraway seed; cool.
`Makes 2 loaves
Sprinkle yeast over water in large bowl, stirring until dissolved.
Add salt, molasses, butter, caraway seed, rye flour, and 1-1/2 cups all-purpose flour; beat, with wooden spoon, till smooth—2 minutes.
Gradually add rest of all-purpose flour; mix in with hand until dough leaves side of bowl.
Turn dough onto lightly floured board.
Dough will be stiff.
Knead until smooth—about 10 min- utes.
Place in lightly greased large bowl; turn to bring up greased side.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk —about 1 hour.
Grease large cookie sheet; sprinkle with corn- meal.
Punch down dough.
Turn out onto lightly floured pastry cloth.
Divide in half.
To make round loaves: Shape each half into a smooth ball; tuck edges under.
Place, 5 inches a- part, on prepared cookie sheet.
To make oval loaves: Shape each half into a ball.
Roll each into a 10-inch loaf, tapering ends.
Place, 3 inches apart, on cookie sheet Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk—about 40 minutes.
1Meanwhile, preheat oven to 375F.
1Bake bread 50 minutes, or until loaf sounds hollow when rapped with knuckle.
Remove to wire rack.
Brush tops of loaves with egg white; sprinkle with caraway seed; cool.
`Makes 2 loaves
Chef
