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German Rye Bread

"We like this homemade rye so much that I seldom buy bread anymore," writes May Ann Bonk of New Berlin, Wisconsin. "For the past 10 years, I've made this bread for our church bake sales and it always goes quickly."

32 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

1 package (1/4 ounce) active dry yeast
4 cups warm water (110° to 115°), divided
2 cups rye flour
6 tablespoons sugar
2 tablespoons caraway seeds
2 teaspoons salt
7 to 8 cups all-purpose flour
2 teaspoons cornmeal
TOPPING:
1 egg, lightly beaten
4 teaspoons caraway seeds

Directions

In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in
rye flour until smooth. Cover loosely with a clean kitchen towel.
Let stand in a warm place for about 4 hours or until batter falls
about 1 in. and surface bubble activity is reduced. Stir in the
sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining
water; mix well. Stir in enough remaining flour to form a firm
dough. Turn onto a floured surface; knead until smooth and elastic,
about 8 minutes. Cover and let rest for 15 minutes.
Divide dough into four portions. Cover and let rest for 15 minutes.
Shape into four round loaves, about 6 in. each. Coat two baking
sheets with cooking spray; sprinkle each with 1 teaspoon cornmeal.
Place loaves on pans. Cover and let rise until doubled, about 45

2 of 2

German Rye Bread (continued)

Directions (continued)

minutes.
With a sharp knife, make several slashes across the top of each loaf.
Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds.
Bake at 400° for 30-35 minutes, rotating pans after 15 minutes,
or until browned. Cool on wire racks. Yield: 4 loaves (8 slices
each).

Nutrition Facts: One slice equals 136 calories, 1 g fat (trace saturated fat), 7 mg cholesterol, 150 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchange: 2 starch.