2 To 2 3/4 CUpS all-purpose or
Unbleached flour
1 tb Caraway seed
1 c Milk
2 c Rye flour
3/4 c Water
2 ts Salt
2 tb Molasses
2 pk Active dry yeast
2 tb Oil
Combine 1 3/4 CUpS all-purpose flour, salt, yeast, and caraway seed
in a large mixing bowl. Heat milk, water, molasses, and oil in a
saucepan over low heat until very warm (120 to 130F). Add liquid
gradually to flour mixture, beating on high speed of electric mixer;
scrape bowl occasionally. Add 1 cup rye flour, or enough to make a
thick batter. Beat at high speed 2 minutes. Stir in remaining rye
flour and enough all-purpose flour to make a soft dough. Turn dough
onto a floured surface; knead until smooth and elastic (about 5
minutes). Cover with bowl or pan and let rest 20 minutes. Divide in
half. Shape into 2 round loaves; place on greased baking sheets.
Cover; let rise until double in bulk (30 to 45 minutes). Bake at 375F
35 to 40 minutes, or until done.
