Caraway Rye Bread (bread machine or by hand)
December 23, 2020
I bought a loaf of bread the other day and it was terrible, so I made croutons out of it. I happened to have some rye flour and a lot of yeast on hand. I dusted off my Williams-Sonoma bread machine that my late mother-in-law Jerry bought me years ago. I chose this Caraway Rye Bread recipe and it was absolutely delicious. I have also included the instructions to make it by hand.
- Prep: 20 mins
- Yields: Makes 1 loaf
Directions
Bread Machine
1Put lukewarm water, milk powder, salt, brown sugar, molasses, butter, whole wheat flour, bread flour, rye flour, caraway seeds, and yeast into the pan of a bread machine in the order suggested by the manufacturer. Select the Grain setting and 2-pound loaf size.
By Hand
1Combine yeast, water, and sugar in a bowl. Let it sit for 5 - 10 minutes until foamy (like beer).
2Add ingredients and knead for 8 - 10 minutes. You can knead by hand or in a stand mixer.
3Cover with a dish-towel and allow the dough to rise in a warm place until doubled in size, 1 to 1½ hours.
4Turn out the dough to a floured surface. Punch down bread to release air bubbles and separate into loaves.
5Knead gently, 3 - 6 times, to redistribute yeast and shape into loaves.
6Place loaf in an oiled pan and cover with a dish-towel. Allow to rise in a warm place until doubled in size, approximately 1 hour.
7Bake at 350° F until the bottom of the loaf sound hollow when tapped, 30 minutes to 40 minutes.
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