1 pk Hot-roll mix; (13 3/4 oz)
2 Eggs; separated
1/4 c Molasses
3/4 c Water; warm
3/4 c Unsifted rye flour
1 1/2 ts Caraway seed
Prepare a hot-roll mix as directed on the package, using 1 whole egg
and an egg yolk, reserving the white for a glaze. Stir molasses into
warm water. Then stir in the rye flour, the prepared mix, and the
caraway seed. Cover and let rise in a warm, draft-free place about 45
minutes. Then punch down. Turn out on a floured board and shape into
a ball. Put on a buttered baking sheet, cover, and let rise again
about 45 minutes. Brush lightly with beaten egg white, and sprinkle
with more caraway seed. Bake in a preheated oven at 375 F for 35 to
40 minutes.
* Note: If preferred, shape the bread into a loaf and put in a
buttered 9x5x3-inch loaf pan, let rise, and bake as directed. Also,
glaze and seed on round or loaf can be omitted.
