Polish Rye Bread with Caraway SeedsFrom lor 8 years ago
- 2 cups milk, scalded shopping list
- 2 Tbsp. butter shopping list
- 3 Tbsp. sugar shopping list
- 1-1/2 tsp. salt shopping list
- 1 packet active dry yeast shopping list
- 1/2 cup lukewarm water shopping list
- 4 cups rye flour shopping list
- 2-1/2 cups whole-wheat flour shopping list
- 2 Tbsp. caraway seeds (optional) shopping list
- 1 beaten egg white for egg wash shopping list
How to make it
- 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
The Cooklor Toronto, Canada
The Rating5 people
I love rye bread so I am putting this on my short to try soon, list. Sounds great!bluewaterandsand in GAFFNEY loved it
Rye bread's a favorite in our house too! Thank you for sharing!pat2me in Nashua loved it
Good evening Lor,I have always enjoyed eating Pastrami or corned beef on Rye and this is a bread recipe I have wanted to make, but didn't. this recipe gives me a reason to. You have my 5 on this one. Have a good night...Cherylcherylannxo in Santa Nella loved it