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Caraway Rye Bread

Slice this loaf as part of a deli-style sandwich or enjoy a piece toasted and spread with cream cheese.
Yield 2 round loaves

Ingredients

  • 1 teaspoon granulated sugar
  • 1 cup warm water (110-115°F)
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1 cup warm milk (110-115°F)
  • 1/4 cup fancy molasses
  • 1/4 cup vegetable oil
  • 1 tablespoon vinegar
  • 1/2 teaspoon table salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons caraway seeds
  • 4 cups bread flour
  • 2 cups dark rye flour
  • 2 tablespoons dried onion flakes (see note)

Instructions

  • In stand mixer bowl, dissolve sugar in warm water. Stir in yeast; let stand for 10 minutes, or until foamy. Whisk in milk, molasses, oil, vinegar and salt.
  • Using paddle attachment, gradually beat in cocoa, caraway seeds and 2 cups bread flour on low speed until smooth.
  • Switch to dough hook. Gradually stir in rye flour and enough remaining bread flour to make soft dough. Knead until smooth and elastic, about 7-10 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 to 1 1/2 hour.
  • Punch down dough; turn out onto lightly floured surface. Knead into ball. Divide dough in half; form each portion into round ball. Place on lightly greased or parchment paper lined baking sheet and flatten slightly. Cover and let rise in warm draft-free place for about 1 hour or until doubled in size.
  • Preheat oven to 400°F.
  • Dust with bread flour. Cut 3 parallel slashes about ¼-inch deep across the top of each loaf; then cut 3 additional slashes in the opposite direction.
  • Bake in center of oven for about 30-35 minutes or until loaves sound hollow when tapped on bottom. Remove from pans; let cool on rack.

Notes

The onion flakes are optional, and can be used as a topping on the loaves. If desired, sprinkle on after slashing the loaves.