Ingredients Jump to Instructions ↓

  1. 1 tablespoon active dry yeast

  2. 2 cups warm water (110 to 115 )

  3. 4 eggs

  4. 1/2 cup nonfat dry milk powder

  5. 1/4 cup butter, softened

  6. 1/4 cup packed brown sugar

  7. 2 tablespoons dark molasses

  8. 2 teaspoons salt

  9. 1/2 teaspoon baking soda

  10. 3 to 4 cups all-purpose flour

  11. 3 cups rye flour

  12. 1 tablespoon cold water Caraway seeds and/or kosher salt

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky). Turn onto a well-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. Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets. In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks. Yield: 2-1/2 dozen.


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