Caraway Rye Bread
        Makes 4 mini-loaves
 Ingredients    
1 cup water  
2 tbls sugar  
2 pkgs active dry yeast (or 4 1/2 tsp)  
________    
4 tbls butter, melted  
1 tsp caraway seeds  
1 cup rye flour  
1/4 cup vital wheat gluten flour  
1 tsp salt  
1 1/2 cups bread flour  
________    
1 egg for wash  
1 tbls water  
  garlic salt  
         
 Directions    
In a measuring cup, combine the water and sugar. Heat in the microwave for 45 seconds Add the yeast to bloom. Allow it to get foamy; it will take about 10 minutes. Meanwhile, get the rest of the stuff going.

Put the caraway seeds in an electric chopper and use the melted butter as a lubricant to grind up the seeds. I like the flavor; I hate seeds.

In a mixer equipped with a beater, combine the butter, caraway seeds, rye flour, vital wheat gluten flour, salt, and the yeast mixture. Mix well.

Switch to the dough hook. Add the bread flour a 1/2 cup at a time scraping down the sides of the mixing bowl before adding each helping.

Turn the dough onto a floured surface and knead for about 5 minutes. Divide the dough into four equal parts, knead a little more to form them into loaf shapes. Place the dough into greased and floured loaf pans (or spray them with Baker’s Joy). Place them in a warm place, cover them with a towel, and let them rise for about 1 1/2 hours until doubled in bulk.

Preheat the oven to 350°.

Bake at 350° for 12 minutes to set up. Make the egg wash and brush it on at this point. Sprinkle with the garlic salt which will make a tasty crust. Put the loaves back in the oven for an additional 12 minutes until the interior temperature is about 180°. Take them out, remove the loaves from the pans, and let them cool on a rack.

 

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