Caraway Rye Loaf Recipe
Caraway Rye Loaf made using this recipe is an experience by itself. A great Main Dish recipe is one like this. Will you be able to suggest a recipe on par with this Caraway Rye Loaf recipe? I doubt.
Ingredients
1 cake compressed yeast or 1 package active dry yeast
2 cups warm water
1/2 cup Sourdough Starter
2 cups all purpose unbleached white flour
1/4 cup molasses
1 teaspoon salt
3 tablespoons shortening, melted
2 tablespoons caraway seeds
4 to 4 1/2 cups rye flour
1/4 cup cornmeal
1 egg, beaten
Directions
Dissolve yeast in water.
Add Sourdough Starter; blend thoroughly.
Mix in white flour; cover.
Set in warm place 12 hours or overnight.
Stir mixture to dissolve crust on top.
Add molasses, salt, shortening, and caraway seeds; mix well.
Add rye flour until soft dough has formed.
Pour 1 cup rye flour on kneading surface.
Pour dough on flour.
Knead flour into dough.
Add enough remaining flour to form medium-stiff dough.
Knead 10 minutes or until folds form in dough.
Place dough ball in greased bowl.
Grease top; cover.
Let rise until double in bulk.
Punch down dough.
Knead 2 minutes.
Form into oblong ioaf.
Place loaf on greased cookie sheet that has been dusted with cornmeal; cover.
Let rise until double in bulk.
Place loaf in 400°F oven 10 minutes.
Remove from oven.
Brush with beaten egg.
Return to oven.
Bake 35 to 40 minutes or until done.
Cool on rack
Add Sourdough Starter; blend thoroughly.
Mix in white flour; cover.
Set in warm place 12 hours or overnight.
Stir mixture to dissolve crust on top.
Add molasses, salt, shortening, and caraway seeds; mix well.
Add rye flour until soft dough has formed.
Pour 1 cup rye flour on kneading surface.
Pour dough on flour.
Knead flour into dough.
Add enough remaining flour to form medium-stiff dough.
Knead 10 minutes or until folds form in dough.
Place dough ball in greased bowl.
Grease top; cover.
Let rise until double in bulk.
Punch down dough.
Knead 2 minutes.
Form into oblong ioaf.
Place loaf on greased cookie sheet that has been dusted with cornmeal; cover.
Let rise until double in bulk.
Place loaf in 400°F oven 10 minutes.
Remove from oven.
Brush with beaten egg.
Return to oven.
Bake 35 to 40 minutes or until done.
Cool on rack
