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
Ingredients
1¼ cups lukewarm water lukewarm water (100° F / 38° C)
2 tablespoons dry milk powder
1 teaspoon salt
2 tablespoons brown sugar
2 tablespoons molasses
2 tablespoons butter
¾ cup whole wheat flour
1¾ cups bread flour
¾ cup rye flour
1½ tablespoons caraway seeds
1¾ teaspoons active dry yeast
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.