Caraway Rye Bread

By Addie

IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm water (110° to 115°), divided
• 1/4 cup packed brown sugar
• 1 tablespoon caraway seeds
• 1 tablespoon canola oil
• 2 teaspoons salt
• 2 1/2 cups rye flour
• 2 3/4-3 1/4 cups all-purpose flour, divided

Preparation

Step 1

In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.

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 hour.

Punch dough down; divide in half. Shape each half into a ball; place in two greased 8-in. round baking pans. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Yield: 2 loaves.
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REVIEW:

Followed exactly as stated and boy I became a superstar at home and at work! Very good recipe! The bread is moist and the caraway is not overpowering.