Prep 3 hrs 30 mins
Cook 35 mins
A simple,down to earth recipe that I love. I live in an area that loves their rye bread, and everyone enjoys this version!
- 2 cups bread flour
- 1 cup rye flour
- 2 tablespoons oil
- 1 -2 tablespoon brown sugar
- 1 cup water
- 1 1⁄2 teaspoons salt
- 2 tablespoons caraway seeds
- 2 1⁄4 teaspoons instant yeast
- Blend all ingredients together, knead for 7-10minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
- Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
- Gently deflate, and form as you like. Free form or in a bread pan. I bake it free form, on a sheet pan lined with parchment paper.
- Preheat the oven to 375, and let the bread rise until it is almost doubled.
- Slash with a sharp exacto , a lame or a serrated knife. Every method works, but I prefer an exacto.
- Spritz with water and place in the hot oven.
- Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
- * Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.
Tasted still warm from the ABM & slathered w/butter, the lovely aroma & authentic flavor of this caraway rye reminded me of the days when my great-uncle (Emil Placek) & I would go to the Czech bakery in Wahoo, NE to buy what I thought was the best bread on the planet. My ABM loaf was smaller than I expected it to be ~ Not sure why, but another reviewer made the same comment. I served it w/my version of German goulash & was in heaven w/you for a brief moment in time..
I was a bit worried when I saw 6 hungry guests eying my bread as it didn't seem a particularly large loaf. Not to worry-it was very dense, delicious and super filling. I kneaded it, put it in it's oiled bowl and popped it in the fridge then brought it out in the morning to finish it's first rise etc. Worked perfectly. My guests were super impressed that I'd made it myself-I didn't tell them how simple it was!
We loved this easy to make rye bread. It is dense, but soft, loaded with caraway seeds and yummy, too. I made this in my stand mixer and baked it free-form on a baking sheet. It made delicious Rueben sandwiches for lunch. Next time, I will double the recipe so I can make 2 loaves. One to eat right away, and one to freeze. Thank you for sharing this wonderful recipe...it is definitely a keeper!
**Made for 2012 Football Pool**