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. |