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Rustic Rye Bread Recipe


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     Rustic Rye Bread

Category   Desserts - Breads
Sub Category   None
Servings   24

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110 to 115), divided
1/4 cup packed brown sugar
1/4 cup light molasses
3 tablespoons caraway seeds
2 tablespoons canola oil
3 teaspoons salt
1-3/4 cups rye flour
3/4 cup whole wheat flour
1-3/4 to 2-1/4 cups all-purpose flour

In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown sugar, molasses, caraway seeds, oil, salt and remaining water; mix well. Add the rye flour, whole wheat flour and 1-3/4 cups all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 1 hour.
Bake at 350 for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool. Yield- 2 loaves (12 slices each).

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