Polish Rye Bread with Caraway Seeds Recipe

How to make it

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• In a large mixing bowl, carefully pour scalded milk over butter, sugar and salt.
• Blend and allow to cool.
• Dissolve the packet of yeast in lukewarm water.
• Add softened yeast and 3 cups of rye flour to the milk mixture.
• Using the paddle attachment or mix by hand, beat thoroughly.
• Add the remaining rye flour and beat again until flour is thoroughly combined.
• Scrape dough out into a clean, greased bowl and cover.
• Let dough rise in a warm place until doubled in size, about 1 hour.
• Here is a Quick Tip to cut the rising time.
• Scrape dough back into clean stand mixer bowl and, using the dough hook, knead in the whole-wheat flour and caraway seed, if using, until dough is smooth.
• Also, the kneading can be done by hand on a well-floured surface.
• Divide the dough in half and shape into 2 round or oblong loaves.
• Place loaves on greased baking sheets.
• Bread can also be placed in greased 9 inch by 5 inch loaf pans or 9 inch round pans.
• Cover and allow to rise in a warm place until doubled in bulk, about 1 hour.
• Meanwhile, heat oven to 450 degrees.
• Brush the loaves with beaten egg white and bake for 15 minutes.
• Reduce heat to 350 degrees and bake 35 to 40 minutes longer or until an instant-read thermometer inserted in the center of the loaves registers 190 degrees.
• Remove from the oven and cool on wire racks.
• Store in an airtight container or slice loaves and freeze.
• Note: If a more tender crust is desired, brush loaves with melted butter 5 minutes before removing from the oven.
• Makes 2 large loaves