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  • 20servings
  • 45minutes
  • 126calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6
MineralsSelenium, Zinc, Natrium, Chromium, Potassium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 packages (1/4 ounce each ) active dry yeast

  2. 2 cups warm water (110 to 115 ), divided

  3. 1/4 cup packed brown sugar

  4. 1 tablespoon caraway seeds

  5. 1 tablespoon canola oil

  6. 2 teaspoons salt

  7. 2-1/2 cups rye flour

  8. 2-3/4 to 3-1/4 cups all-purpose flour, divided

Instructions Jump to Ingredients ↑

  1. Caraway Rye Bread Recipe photo by Taste of Home 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.

  2. 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.

  3. 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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