- 2
- 135 mins
- 170 mins
Ingredients
- 1 package active dry yeast
- 1-3/4 cups warm water (110 F to 115 F), divided
- 1/4 cup brown sugar, packed and divided
- 1/4 cup light molasses
- 3 tablespoons caraway seeds
- 2 tablespoons canola oil
- 3 teaspoons salt
- 2 cups rye flour
- 2-3/4 cups all-purpose flour
Preparation
Step 1
In a small bowl, stir together 1/4 cup of the warm water and 1 teaspoon of the brown sugar until sugar is dissolved. Add yeast and stir until dissolved. Let set for 5 to 10 minutes or until the mixture begins to foam.
Making the bread may be done by hand or using a stand mixer with whisk and dough hook attachments. In a large mixing bowl, whisk together remaining brown sugar, molasses, caraway seeds, oil, salt and remaining water until brown sugar is dissolved. Add the rye flour and mix until smooth. If using a stand mixer, switch out the whisk attachment for the dough hook. Add all-purpose flour 1/2 cup at a time, stirring until combined. Depending on humidity and the flour, the full amount of all-purpose flour may not be needed. Stir in enough remaining all-purpose flour to form a firm dough that pulls away from the sides of the bowl and is no longer sticky to the touch, increasing the speed of the stand mixer as needed. Continue to knead with the dough hook 4 or 5 minutes, until dough is elastic. If kneading by hand, turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes.
Place dough in a lightly greased bowl, turning once in the bowl to coat the entire surface with fat. Cover with a dish towel, lightly dampened with warm water. Place bowl in a warm area of the kitchen and let rise until doubled in size, about 1 hour.
Punch down the dough. Divide the dough in half, and form into two loaves. Place on a greased baking sheet. Cover with a dish towel, lightly dampened with warm water. Place baking sheet in a warm area of the kitchen and let rise until loaves have doubled in size, about 1 hour.
Preheat oven to 350 F. Bake loaves in preheated oven 30 to 35 minutes or until golden brown. Remove loaves from baking sheet to wire rack and let cool before slicing. Makes 2 loaves.