Made with dark rye flour, this is an easy rye bread that even the beginner can make with little effort.
Yield: 2 round loaves
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours, 45 minutes
- 1-1/2 cups warm water, 95 to 110 degrees F
- 4-1/2 tsp or 2 pkg. (1/2 oz.) active dry yeast
- 1 cup milk, room temperature
- 2 Tbsp sugar
- 1 tsp salt
- 2 Tbsp caraway seeds
- 2 Tbsp soft butter or margarine
- 4 cups dark rye flour
- 2-1/2 cups bread flour, about
- Egg white
- In large bowl, mix warm water and yeast. Add milk, sugar, salt, caraway seeds, and butter. Stir. Add 4 cups of rye flour and mix well. Add in enough bread flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
- Punch down dough. Turn dough out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Divide dough into 2 equal parts and shape each half into a round loaf. Place loaves on greased baking sheet. Cut a deep X (about 1/2-inch deep) onto the top of each loaf. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Brush egg white on loaf. Bake bread at 350 degrees F for 45 minutes or the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on rack.