| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
|
To 2 3/4 CUpS all-purpose or |
|
|
Unbleached flour |
| 1 |
tb |
Caraway seed |
| 1 |
c |
Milk |
| 2 |
c |
Rye flour |
| 3/4 |
c |
Water |
| 2 |
ts |
Salt |
| 2 |
tb |
Molasses |
| 2 |
pk |
Active dry yeast |
| 2 |
tb |
Oil |
|
2 |
LOAVES |
INSTRUCTIONS
Combine 1 3/4 CUpS all-purpose flour, salt, yeast, and caraway seed in a
large mixing bowl. Heat milk, water, molasses, and oil in a saucepan over
low heat until very warm (120 to 130F). Add liquid gradually to flour
mixture, beating on high speed of electric mixer; scrape bowl occasionally.
Add 1 cup rye flour, or enough to make a thick batter. Beat at high speed 2
minutes. Stir in remaining rye flour and enough all-purpose flour to make a
soft dough. Turn dough onto a floured surface; knead until smooth and
elastic (about 5 minutes). Cover with bowl or pan and let rest 20 minutes.
Divide in half. Shape into 2 round loaves; place on greased baking sheets.
Cover; let rise until double in bulk (30 to 45 minutes). Bake at 375F 35 to
40 minutes, or until done.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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