Polish Dark Rye Bread with Caraway Recipe
Ingredients
| Milk | 2 Cup (16 tbs), scalded | |
| Sugar | 2 Tablespoon | |
| Dry yeast | 1 | |
| Rye flour | 4 Cup (16 tbs) | |
| Caraway seeds | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Whole wheat flour | 1/2 Cup (16 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.
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.
Chef
