Caraway Rye Bread

By KimberlyB

Ingredients

• 1 cup plus 3 tablespoons water
• 2 tablespoons sugar
• 1 1/4 cups white rye, medium rye or pumpernickel flour
• 2 1/4 teaspoons instant yeast
• 1/2 cup sour cream (low-fat is fine)
• 2 tablespoons caraway seeds
• 1 1/2 teaspoons salt
• 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour or First Clear Flour
• 3 tablespoons vital wheat gluten OR King Arthur Rye Bread Improver

Details

Servings 2

Preparation

Step 1

In a medium-sized mixing bowl, combine the water, sugar, rye flour and yeast, mixing to form a shaggy dough. Let the dough rest for 20 minutes. Add the remaining ingredients, and mix and knead the dough together -- by hand, mixer or bread machine -- till it's fairly smooth. (Remember, the nature of rye dough is to be sticky, so don't be tempted to add too much flour.) Place the dough in an oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.

Gently deflate the dough, knead it briefly, and shape it into two smooth oval loaves. Place the loaves on a greased or parchment-lined baking sheet, cover them, and let them rise until they're almost doubled, about 1 hour. Gently slash the tops of the loaves in two or three places just before baking.

Bake the bread in a preheated 350°F oven for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 190°F to 200°F. Remove the bread from the oven, and allow it to cool on a wire rack. Yield: 2 loaves