Caraway Rye Bread Recipe

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Caraway Rye Bread Recipe

 



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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Caraway Rye Bread

 

Ingredients

1 package dry yeast
2 1/4 cup warm water (110 to 115 degrees)
2 tbsp molasses
4 tsp caraway seeds
1 tbsp vegetable oil
2 tsp salt
4 cup unbleached white flour
2 cup dark rye flour
1 egg
1/4 cup milk



 

Preparation

Stir yeast into warm water in a large mixing bowl; let sit for 10
minutes. Stir in molasses, caraway seeds, oil and salt. Mix well.
Stir in flours, 1 cup at a time. Mix well and turn out onto a floured
surface. Knead until smooth, about 8 to 10 minutes. Put dough in an
oiled mixing bowl and turn to coat surface. Cover and let rise until
doubled in bulk, about 1 hour.

Punch down dough and shape into 3 round loaves. Place on a buttered
baking sheet, cover and let rise for 20 minutes. Preheat the oven to
400 degrees and place a shallow pan with 1" of hot water on the rack
below where the bread will be baking. Beat egg lightly with milk and
brush on the loaves. Bake for 15 minutes, then brush with the egg
mixture once again. Bake another 15 minutes or until loaves are
golden brown and sound hollow when tapped. Cool on wire racks. Makes
3 loaves.

 

 

Servings: 3

 

 

 

 


 

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