Rustic Rye Bread

By prairiemama

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


Photo: Taste of Home

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 whole wheat flour
• 1-3/4 to 2-1/4 cups all-purpose flour

Details

Servings 24
Preparation time 20mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

1.* In a large bowl, dissolve yeast in 1/4 cup warm water.
2. Add the brown sugar, molasses, caraway seeds, oil,
salt and remaining water; mix well.
3. Add the rye flour, whole wheat flour and 1-3/4 cups
all-purpose flour. Beat until smooth.
4. Stir in enough remaining flour to form a firm dough.
5. Turn onto a lightly floured surface; knead until
smooth and elastic, about 6-8 minutes.
6. Place in a bowl coated with cooking spray, turning
once to coat the top.
7. Cover and let rise in a warm place until doubled,
about 1 hour.
8. Punch dough down; shape into two round loaves.
9. Place on a baking sheet coated with cooking spray. 10.Cover and let rise until doubled, about 1 hour.
11.Bake at 350° for 30-35 minutes or until golden brown.
12.Remove from pan to wire rack to cool.
*Or mix in bread machine using dough cycle.