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Caraway Rye Bread

Caraway Rye Bread
IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan
20 ServingsPrep: 20 min. + rising Bake: 25 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°), divided
  • 1/4 cup packed brown sugar
  • 1 tablespoon caraway seeds
  • 1 tablespoon canola oil
  • 2 teaspoons salt
  • 2-1/2 cups rye flour
  • 2-3/4 to 3-1/4 cups all-purpose flour, divided

Directions

  • In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown
  • sugar, caraway, oil, salt and remaining water; mix well. Stir in rye
  • flour and 1 cup all-purpose flour; beat until smooth. Add enough
  • remaining all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half. Shape each half into a ball; place
  • in two greased 8-in. round baking pans. Flatten balls to a 6-in.
  • diameter. Cover and let rise until nearly doubled, about 30 minutes.
  • Bake at 375° for 25-30 minutes or until golden brown. Yield: 2
  • loaves.
Nutrition Facts: 1 serving (1 slice) equals 126 calories,
© Taste of Home 2013

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Caraway Rye Bread (continued)

Nutrition Facts: 1 g fat (trace saturated fat), 0 cholesterol, 238 mg sodium, 26 g carbohydrate, 3 g fiber, 3 g protein.
© Taste of Home 2013