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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm water (110° to 115°), divided |
1/4 cup packed brown sugar |
1 tablespoon caraway seeds |
1 tablespoon canola oil |
2 teaspoons salt |
2-1/2 cups rye flour |
2-3/4 to 3-1/4 cups king arthur unbleached all-purpose flour, divided |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Shape each half into a ball; place in two greased 8-in. round baking pans. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Yield: 2 loaves.
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