German Rye Bread

Name: German Rye Bread
Ingredients: 1 package (1/4 ounce) active dry yeast; 4 cups warm water (110° to 115°), divided; 2 cups rye flour; 6 tablespoons sugar; 2 tablespoons caraway seeds; 2 teaspoons salt; 7 to 8 cups all-purpose flour; 2 teaspoons cornmeal; 1 egg, lightly beaten; 4 teaspoons caraway seeds

10 ingredients

4 steps

Ingredients

1 package (1/4 ounce) active dry yeast
4 cups warm water (110° to 115°), divided
2 cups rye flour
6 tablespoons sugar
2 tablespoons caraway seeds
2 teaspoons salt
7 to 8 cups all-purpose flour
2 teaspoons cornmeal
1 egg, lightly beaten
4 teaspoons caraway seeds

Directions

1

In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.
2

Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two
3

with cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
4

With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400° for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.