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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 32 |
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This recipe earned me a first place ribbon at our state fair a few years ago. The bread's coarse texture makes it great for toasting. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1-1/2 cups warm water (110° to 115°) |
2/3 cup honey |
3 tablespoons butter, softened |
1 tablespoon caraway seeds |
1 tablespoon finely grated carrot |
1 teaspoon salt |
2-3/4 cups rye flour |
2 to 3 cups king arthur unbleached all-purpose flour |
melted butter |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the honey, butter, caraway seeds, carrot, salt, rye flour and 1 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 350° for 40-50 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Brush with melted butter. Cool. Yield: 2 loaves (16 slices each).
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