Saturday, March 6, 2010

Caraway-Rye Bread

This bread is really delicious with a hearty / heavy soup in the fall and winter.

4 - 4 1/2 c. bread flour (real flour is fine as well)
1 package active yeast (2 1/4 tsp.)
2 c. warm water (120 - 130-degrees)
1/4 c. packed brown sugar
2 Tbl. cooking oil
1 1/2 tsp. salt
1 1/2 c. rye flour
1 Tbl. caraway seeds
2 tsp. milk

1. In a large mixing bowl, combine 2 3/4 c. bread flour and yeast. Add the warm water, brown sugar, oil and salt. Beat with electric mixer on low to medium speed for 30 seconds, scraping sides of the bowl constantly. Beat on high for 3 minutes.
2. Using a wooden spoon, stir in rye flour, caraway seeds, and as much of the remaining bread flour.
3. Knead dough on a lightly floured surface to make a moderately stiff dough that is smooth and elastic (6 - 8 minutes). Shape dough into a ball, place in a lightly greased bowl, turning dough once to grease entire dough.
4. Cover, let rise in warm place until double in size - about 1 hour.
5. Punch down dough, divide in half on lightly floured surface. Cover, let rest 10 minutes.
6. Lightly grease a baking sheet, sprinkle it with cornmeal.
7. Shape each dough half by gently pulling it into a ball, tucking edges under. Place dough rounds on sheet. Flatten each round to about 6 inches in diameter.
*If you want to, shape the dough halves into loaves and place in loaf pans.
8. If desired, lightly score each top with a sharp knife. Cover and let rise in a warm place until nearly double in size, about 30 - 45 minutes.
9. Preheat oven to 375-degrees. Brush loaf tops with milk. Bake for 30 - 35 minutes or until tops and sides are deep golden brown and bread sounds hollow when lightly tapped.
10. Immediately removing from baking sheets (or pans) and cool on wire wracks.

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