Rye bread is an acquired taste. It’s stronger than white or whole wheat bread and it gives people a more filling flavor. This recipe is flavored with both molasses and caraway seeds. Recipe makes two loaves of spicy rye bread.
Prep Time: 2 hours
Cook Time: 45 minutes
Ingredients:
- 2 tbsp active dry yeast
- 1/4 cup butter, soft
- 1 cup milk
- 1-1/2 cups warm water
- 2 tsp salt
- 6 tbsp molasses
- 1 tbsp apple cider vinegar
- 2 tbsp caraway seeds
- 4 cups rye flour
- 4 cups bread flour, about
Preparation:
- In large bowl, mix yeast, butter, milk, water, and salt.
- Stir in molasses, vinegar, and caraway seeds.
- Mix in rye flour.
- Mix in bread flour until stiff dough is formed. Turn out onto floured board and knead for 5 minutes, adding more bread flour, a tablespoon at a time, as necessary.
- Put dough in greased bowl and turn to grease top.
- Cover and let rise in warm place for an hour or until double in size.
- Punch down dough. Knead for 3 minutes on lightly floured board.
- Divide dough into two equal parts. Shape into loafs.
- Grease two loaf pans. Sprinkle with cornmeal, if desired.
- Cover loaves and let rise for about 30 minutes or until double in size.
- Bake at 350 degrees F for 45 minutes or until loaves sound hollow when tapped.
- Remove from heat and turn out loaves. Cool on rack.
- Loaves can be wrapped in plastic freezer bags and frozen for later.
