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Caraway Rye Bread

This recipe earned me a first place ribbon at our state fair a few years ago. The bread's coarse texture makes it great for toasting.

32 ServingsPrep: 25 min. + rising Bake: 40 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2/3 cup honey
3 tablespoons butter, softened
1 tablespoon caraway seeds
1 tablespoon finely grated carrot
1 teaspoon salt
2-3/4 cups rye flour
2 to 3 cups all-purpose flour
Melted butter

Directions

In a large bowl, dissolve yeast in warm water. Add the honey, butter,
caraway seeds, carrot, salt, rye flour and 1 cup all-purpose flour.
Beat until smooth. Stir in 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 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf
pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 40-50 minutes or until golden brown. Cool for 10

2 of 2

Caraway Rye Bread (continued)

Directions (continued)

minutes before removing from pans to wire racks. Brush with melted
butter. Cool. Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 92 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 86 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein.