Polish Rye Bread With Caraway Seeds |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This is a lovely rye bread recipe. Ingredients:
2 cups milk, scalded |
2 tbsp. butter |
3 tbsp. sugar |
1-1/2 tsp. salt |
1 packet active dry yeast |
1/2 cup lukewarm water |
4 cups rye flour |
2-1/2 cups whole-wheat flour |
2 tbsp. caraway seeds (optional) |
1 beaten egg white for egg wash |
Directions:
1. In a large mixing bowl, carefully pour scalded milk over butter, sugar and salt.
2. Blend and allow to cool.
3. Dissolve the packet of yeast in lukewarm water.
4. Add softened yeast and 3 cups of rye flour to the milk mixture.
5. Using the paddle attachment or mix by hand, beat thoroughly.
6. Add the remaining rye flour and beat again until flour is thoroughly combined.
7. Scrape dough out into a clean, greased bowl and cover.
8. Let dough rise in a warm place until doubled in size, about 1 hour.
9. Here is a Quick Tip to cut the rising time.
10. 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.
11. Also, the kneading can be done by hand on a well-floured surface.
12. Divide the dough in half and shape into 2 round or oblong loaves.
13. Place loaves on greased baking sheets.
14. Bread can also be placed in greased 9 inch by 5 inch loaf pans or 9 inch round pans.
15. Cover and allow to rise in a warm place until doubled in bulk, about 1 hour.
16. Meanwhile, heat oven to 450 degrees.
17. Brush the loaves with beaten egg white and bake for 15 minutes.
18. 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.
19. Remove from the oven and cool on wire racks.
20. Store in an airtight container or slice loaves and freeze.
21. Note: If a more tender crust is desired, brush loaves with melted butter 5 minutes before removing from the oven.
22. Makes 2 large loaves
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