Caraway Rye Bread Recipe
This pretty round bread's old-world flavor is so comforting and delicious. Just the right amount of caraway flavors the rye.—Connie Moore, Medway, Ohio
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/2 cups warm water (110° to 115°), divided
- 3 tablespoons molasses
- 3 tablespoons butter, melted
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1-1/2 to 2 cups all-purpose flour
- 1-1/2 cups whole wheat flour
- 1 cup rye flour
- 1. In a large bowl, dissolve yeast in 1/2 cup water. Add molasses, butter, caraway, salt and remaining water; mix well. Combine flours; add 3 cups to batter. Beat until smooth. Add enough remaining flour to form a firm dough.
- 2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 3. Punch dough down; shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
- 4. Bake at 375° for 20-25 minutes or until golden brown. Yield: 1 loaf.
One slice equals 128 calories, 1 g fat (0 saturated fat), 0 cholesterol, 153 mg sodium, 26 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch.
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