Rye Bread

Suzie_Q's Note:

From Complete Baking. Lighter texture than traditional rye bread.

• Total Time: 3 hrs 55 mins
• Prep Time: 3 hrs 20 mins
• Cook Time: 35 mins

Ingredients:

Serves: 12

Yield: 1.0 loaf

• 2 cups rye flour
• 2 cups white flour
• 2 teaspoons caraway seeds
• 2 teaspoons salt
• ¼ ounce fresh yeast
• 2⁄3; cup lukewarm milk
• 1 teaspoon honey
• 2⁄3; cup lukewarm water
• whole wheat flour , for dusting

Directions:

1. Grease a baking sheet.
2. Mix flours, caraway seeds and salt in a bowl and make a well in the centre.
3. In a small bowl, mix the yeast with the milk and honey. Pour into the centre of the flour, add the water and gradually incorporate surrounding flour and caraway mixture until dough forms.
4. Turn out the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth, elastic and firm.
5. Place in a large lightly oiled bowl, cover with lightly oiled plastic wrap and let rise in a warm place for about 3 hours or until double in bulk.
6. Turn out the dough onto a lightly floured surface and punch down. Shape into an oval loaf and place on prepared baking sheet.
7. Dust with whole wheat flour, cover with lightly oiled plastic wrap and let rise, in a warm place for 1 1/2 hours or until doubled in size.
8. Meanwhile, preheat oven to 425 degrees.
9. Using a sharp knife, slash the loaf with two long cuts about 1 inch apart.
10. Bake for 30-35 minutes or until loaf sounds hollow when tapped on bottom.
11. Transfer loaf to wire rack and set aside to cool.