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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 30 |
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I found this recipe in an old community cookbook I received as a gift for my wedding in 1965! It is one of my favorite recipes and make it often for guests.Awynne Thurstenson, Siloam Springs, Arkansas Ingredients:
1 tablespoon active dry yeast |
2 cups warm water (110° to 115°) |
4 eggs |
1/2 cup nonfat dry milk powder |
1/4 cup butter, softened |
1/4 cup packed brown sugar |
2 tablespoons dark molasses |
2 teaspoons salt |
1/2 teaspoon baking soda |
3 to 4 cups king arthur unbleached all-purpose flour |
3 cups rye flour |
1 tablespoon cold water |
caraway seeds and/or kosher salt |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 3 eggs, milk powder, butter, brown sugar, molasses, salt, baking soda and 2 cups all-purpose flour. Beat until smooth. Add rye flour and enough remaining all-purpose flour to form a soft dough (dough will be sticky).
2. Turn onto a well-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. Divide dough into 30 pieces; shape each into a ball. Place 2 in. apart on greased baking sheets.
4. In a small bowl, whisk cold water and remaining egg; brush over dough. Sprinkle with caraway seeds and/or kosher salt. Cover and let rise until doubled, about 45 minutes.
5. Bake at 350° for 14-16 minutes or until golden brown. Remove to wire racks. Yield: 2-1/2 dozen.
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