Rustic Rye Bread

Name: Rustic Rye Bread
Ingredients: 1 package (1/4 ounce) active dry yeast; 1-3/4 cups warm water (110° to 115°), divided; 1/4 cup packed brown sugar; 1/4 cup light molasses; 3 tablespoons caraway seeds; 2 tablespoons canola oil; 1 tablespoon salt; 1-3/4 cups rye flour; 3/4 cup whole wheat flour; 2-1/2 to 3 cups all-purpose flour

10 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1-3/4 cups warm water (110° to 115°), divided
1/4 cup packed brown sugar
1/4 cup light molasses
3 tablespoons caraway seeds
2 tablespoons canola oil
1 tablespoon salt
1-3/4 cups rye flour
3/4 cup whole wheat flour
2-1/2 to 3 cups all-purpose flour

Directions

1

In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
2

Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3

Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a
4

coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°.
5

Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.