Prep 0 mins
Cook 35 mins
My dad made this bread for years and gave loaves to everyone he knew. Once they tried it, they'd drop not-so-subtle hints begging for more. I've adapted it to a 100% whole grain recipe, but otherwise it's all his. Slightly sweet, dense, and delicious. Do not omit the wheat gluten or otherwise you'll be waiting all day for it to rise (as did my dad). Also, toasting the caraway seeds really brings out their flavor, but it isn't critical.
- 2 packages active dry yeast
- 1⁄2 cup warm water
- 1 1⁄2 cups lukewarm milk
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1⁄2 cup molasses
- 2 tablespoons butter
- 3 1⁄4 cups rye flour
- 2 1⁄2 cups whole wheat flour
- 1⁄4 cup vital wheat gluten
- 2 tablespoons caraway seeds, toasted
- 2 tablespoons melted butter
- In a large mixer bowl, dissolve the yeast in the warm water.
- Add the milk, sugar, salt, molasses, butter, wheat gluten, cooled caraway seeds, and 1 cup of rye flour.
- Mix at low speed until smooth.
- Switch to dough hook and mix in the rest of the rye flour.
- Add the whole wheat flour and allow the mixer to knead for 5-10 minutes or until the dough is smooth and elastic.
- Lightly oil the surface of the dough, cover with plastic wrap, and allow to rise in the same mixing bowl, until doubled.
- Remove plastic wrap and deflate dough by kneading with dough hook for 1 minute.
- Recover with plastic wrap, and allow to rise again, until doubled.
- Again deflate dough, using mixer, and knead with dough hook until once again smooth and elastic, 1-2 minutes.
- Cut dough in half and form each into a smooth, round loaf.
- Place on a lightly greased cookie sheet, cover with plastic wrap, and allow to rise until doubled.
- Bake in a preheated 375 degree oven for 30-35 minutes, or until loaves sound hollow when thumped on the bottom.
- Remove from pan to cooling rack, and immediately brush with melted butter.
This was great. The flavor was terrific. I didn't let it rise long enough for any of the rises, so it was a little dense. But it was moist. I think I added too much wheat flour, we had a dry day today, not a real bread making day. But we are going to try this recipe with some Kamut flour, rye flour and wheat flour. I doubled this recipe, but I only had 1 TBS total of caraway seeds and it was perfect, not too carawayed ;) .. Thank you Vina!!
Very good rye bread. It had just the right amount of rye flavor. It sliced very well. I made this for our annual family fish fry-it was a hit! Thank you!
this recipe created very nice loaves of bread. they rose wonderfully for me and they turned out soft and chewy. my only complaint is that there's a bit too much molassas flavor for my liking. other than that it's very good and worth the wait!