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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-3/4 cups warm water (110° to 115°), divided |
1/4 cup packed brown sugar |
1/4 cup light molasses |
3 tablespoons caraway seeds |
2 tablespoons canola oil |
3 teaspoons salt |
1-3/4 cups rye flour |
3/4 cup king arthur premium 100% whole wheat flour |
1-3/4 to 2-1/4 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown sugar, molasses, caraway seeds, oil, salt and remaining water; mix well. Add the rye flour, whole wheat flour and 1-3/4 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 1 hour.
4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool. Yield: 2 loaves (12 slices each).
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