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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I don't know how authentic this recipe is but I do know it is delicious. You can make it free form on baking sheets but I use loaf pans because it's easier for me to bag it up and freeze. Ingredients:
1 1/4 cups coffee |
1 1/4 cups water |
2 teaspoons brown sugar |
2 tablespoons molasses |
2 tablespoons caraway seeds |
1 tablespoon yeast |
2 tablespoons oil |
2 teaspoons salt |
2 cups rye flour |
5 -5 1/2 cups bread flour |
Directions:
1. Heat water and coffee in microwave to 110 degrees; pour into large mixing bowl.
2. Add sugar, molasses, caraway seeds, and yeast and stir to dissolve yeast.
3. Let sit for a few minutes for yeast to proof.
4. Stir in oil, salt, and rye flour.
5. Add 2 cups of bread flour and beat for 2 minutes.
6. Stir in enough remaining flour to make stiff dough and knead for about 10 minutes until dough is smooth and elastic (dough will be heavier than plain white bread dough).
7. Place in an oiled bowl and turn to coat all sides of dough; cover and let rise until doubled in size.
8. Punch down and shape into 3 loaves.
9. Place in greased non-stick loaf pans (dark pans help the bottoms brown properly) and let rise until doubled in size.
10. Bake in 375 degree oven for 30 to 40 minutes.
11. Remove from pans immediately and cool on wire rack.
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