Caraway Rye Bread Recipe
Caraway Rye Bread has a one of its kind taste. The rye and wheat flour and sugar gives the Caraway Rye Bread Amazing taste.
Ingredients
| Active dry yeast | 2 Tablespoon | |
| Caraway seeds | 2 Teaspoon | |
| 1 1/2 cups lukewarm milk | ||
| Whole wheat flour | 1 1/2 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| 2 tablespoons light molasses, unsulfured | ||
| Rye flour | 1 Cup (16 tbs) | |
| All purpose flour | 2 Cup (16 tbs), unbleached | |
| Salt | 2 Teaspoon | |
Directions
In a large bowl proof the yeast in 1/2 cup of the milk with the sugar for 15 minutes or until foamy.
In a small bowl combine the remaining milk, molasses, salt, and caraway, and add to the yeast mixture: Stir in the whole wheat flour, the rye flour, and 1 1/2 cups of the unbleached flour.
Transfer the dough to a floured surface and knead it, incorporating more unbleached flour if the dough is too sticky, for 8 to 10 minutes or until smooth.
Form into a ball, put in a buttered bowl and turn it to coat with the butter.
Cover the bowl with plastic wrap and a dish towel and let the dough rise for 1 1/2 hours or until doubled in bulk.
Punch down dough and knead lightly.
Form the dough into a round and transfer to a buttered baking sheet.
Let the loaf rise, covered loosely, for 30 minutes or until almost doubled.
Brush the loafwith water and bake in a 400° F oven for 15 minutes, or until it sounds hollow when the bottom is tapped.
Transfer to a rack and let cool completely.
In a small bowl combine the remaining milk, molasses, salt, and caraway, and add to the yeast mixture: Stir in the whole wheat flour, the rye flour, and 1 1/2 cups of the unbleached flour.
Transfer the dough to a floured surface and knead it, incorporating more unbleached flour if the dough is too sticky, for 8 to 10 minutes or until smooth.
Form into a ball, put in a buttered bowl and turn it to coat with the butter.
Cover the bowl with plastic wrap and a dish towel and let the dough rise for 1 1/2 hours or until doubled in bulk.
Punch down dough and knead lightly.
Form the dough into a round and transfer to a buttered baking sheet.
Let the loaf rise, covered loosely, for 30 minutes or until almost doubled.
Brush the loafwith water and bake in a 400° F oven for 15 minutes, or until it sounds hollow when the bottom is tapped.
Transfer to a rack and let cool completely.
Chef
