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 tsp sugar
- 1 cup warm water (110-115°F)
- 2 packages (4½ tsp, ½oz, 14g) RED STAR Active Dry Yeast
- 1 cup warm milk (110°-115°F)
- ¼ cup fancy molasses
- ¼ cup vegetable oil
- 1 Tbsp vinegar
- ½ tsp salt
- 2 Tbsp unsweetened cocoa powder
- 2 Tbsp caraway seeds
- 2 cups dark rye flour
- 4 cups bread flour
- 2 Tbsp dried onion flakes (see note)
Instructions
- In large mixing bowl, dissolve 1 tsp sugar in warm water. Stir in yeast; let stand for 10 minutes, or until foamy. Whisk in milk, molasses, oil, vinegar and salt.
- Gradually beat in cocoa, caraway seeds and rye flour until smooth. Using wooden spoon, gradually stir in enough bread flour to make soft dough. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding more flour if necessary.
- Place dough in greased bowl, turning to coat all over. Cover with plastic wrap; let rise in warm draft-free place for 1 to 1½ hours or until dough tests ripe.
- 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.
- 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 400°F oven for about 30-35 minutes or until loaves sound hollow when tapped on bottom. Remove from pans; let cool on rack.
- *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
Notes
The onion flakes are optional, and can be used as a topping on the loaves. If desired, sprinkle on after slashing the loaves.
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