Rye Bread With Caraway Seeds Recipe
Ingredients
| Whole wheat flour | 1 1/2 Cup (16 tbs) | |
| 2 1/2 cups unbleached white flour | ||
| Active dry yeast | 2 | |
| Caraway seeds | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Warm water | 2 Cup (16 tbs) | |
| Honey | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Rye flour | 2 1/2 Cup (16 tbs) | |
Directions
Combine whole wheat flour, 1 cup of the unbleached white flour, yeast, caraway seeds and salt in a large mixing bowl. Add water, honey and vegetable oil. Beat at low speed for 1 minute, then beat for 3 minutes at high speed.
Stir in rye flour and as much of the remaining 11/2 cups unbleached white flour as you can. Turn onto a floured surface and knead about 8 minutes for a moderately stiff dough. Form into a ball and place in a greased bowl. Cover and let rise about 1 1/2 hours or until doubled in bulk.
Punch dough down. Divide in half and let rest 10 minutes. Shape into two 4- to 5-inch round loaves. Place on greased baking sheets. Let rise about 30 minutes until nearly doubled in bulk.
Bake at 350° F. for 40 to 45 minutes. Remove from Dans and cool on wire racks.
Stir in rye flour and as much of the remaining 11/2 cups unbleached white flour as you can. Turn onto a floured surface and knead about 8 minutes for a moderately stiff dough. Form into a ball and place in a greased bowl. Cover and let rise about 1 1/2 hours or until doubled in bulk.
Punch dough down. Divide in half and let rest 10 minutes. Shape into two 4- to 5-inch round loaves. Place on greased baking sheets. Let rise about 30 minutes until nearly doubled in bulk.
Bake at 350° F. for 40 to 45 minutes. Remove from Dans and cool on wire racks.
Chef
