Caraway Rye Bread

By flour_arrangements

DENISE ELDER • Hanover, Ontario
Feed the entire group with the four scrumptious loaves
this recipe produces. The bread’s wonderful mildness
and delicate texture make it outstanding.

Ingredients

• 4 packages (1/4 ounce each) active dry yeast
• 4 cups warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 6 tablespoons brown sugar
• 1/4 cup each sugar, shortening and molasses
• 2 tablespoons salt
• 2 cups rye flour
• 10 to 11 cups all-purpose flour
• 1/4 cup caraway seeds

Details

Servings 4

Preparation

Step 1

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugars, shortening, molasses and salt. Add rye flour and 4 cups all-purpose flour; beat until smooth. Stir in caraway seeds and enough remaining all-purpose flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large bowl coated with cooking spray, or divide between two large bowls coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Shape into four loaves. Place each
loaf in a 9-in. x 5-in. loaf pan coated with cooking spray.
Cover and let rise until doubled, about 30 minutes.

4. Bake at 375° for 30-35 minutes or until golden brown.
Remove from pans to wire racks to cool.