Rye Bread With Caraway Seeds
Two loaves of hearty rye bread with caraway seeds make a satisfying accompaniment for any Eastern European meal.
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Instructions
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Pour scalded milk over butter, sugar, and salt in a large bowl; stir and let cool.
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Dissolve yeast in lukewarm water.
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Add dissolved yeast, 3 cups rye flour, and vital wheat gluten (if used) to the milk mixture; beat thoroughly. Incorporate remaining rye flour and beat until combined.
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Transfer dough to a greased bowl, cover, and let rise in a warm place for about 45 minutes until doubled.
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Return dough to the mixer and knead in whole-wheat flour and caraway seeds (if used) until smooth, 5 to 7 minutes.
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Divide dough in half, shape into two loaves, and place on prepared baking sheets or in greased pans.
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Cover and let rise for 1.5 hours until doubled in size.
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Preheat oven to 450 F. Brush loaves with egg white and slash the tops.
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Bake for 15 minutes, then reduce oven to 350 F and bake for an additional 20 to 30 minutes, until an internal temperature of 200 F is reached.
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Remove from oven and cool completely on wire racks.