2 To 2 3/4 CUpS all-purpose or
Unbleached flour
1 tb Caraway seed
1 c Milk
2 c Rye flour
3/4 c Water
2 ts Salt
2 tb Molasses
2 pk Active dry yeast
2 tb Oil
Combine 1 3/4 CUpS all-purpose flour, salt, yeast, and caraway seed in a
large mixing bowl. Heat milk, water, molasses, and oil in a saucepan over
low heat until very warm (120 to 130F). Add liquid gradually to flour
mixture, beating on high speed of electric mixer; scrape bowl occasionally.
Add 1 cup rye flour, or enough to make a thick batter. Beat at high speed 2
minutes. Stir in remaining rye flour and enough all-purpose flour to make a
soft dough. Turn dough onto a floured surface; knead until smooth and
elastic (about 5 minutes). Cover with bowl or pan and let rest 20 minutes.
Divide in half. Shape into 2 round loaves; place on greased baking sheets.
Cover; let rise until double in bulk (30 to 45 minutes). Bake at 375F 35 to
40 minutes, or until done.
2 LOAVES
From
Yields
1 Servings