From the kitchen of One Perfect Bite...This is a bread I keep on hand for those occasions when the family gets together or friends assemble to watch a game or movie. I make the bread myself because, while I can purchase some wonderful rye bread in this area, I can't buy it in a shape that allows me to make simple work of making sandwiches for a crowd. This light rye loaf gets its flavor from ground and whole caraway seeds and it is the perfect bread to use for cheese or deli-type sandwiches. I let my stand mixer do most of the work when making this bread and I've found that the soft dough is actually quite pleasant to knead and handle. The finished loaf is a bit darker than it appears in the accompanying photo, but it is still lighter than its commercial counterpart would be. While I'll go into this more in a later post, I slice these loaves horizontally when preparing sandwiches for a crowd. That allows me to create one long sandwich that can be cut in serving size portions, rather making several smaller versions. This is a nice all-purpose rye bread, and because it is so easy to make, I wanted to share it with any of you who might be planning to serve sandwiches on Super Bowl Sunday. Do try this. The bread is a good keeper and it also freezes well. It makes great sandwiches. Here is how it is made.
Light Caraway Rye Bread...from the kitchen of One Perfect Bite inspired by Taste of Home
4-1/2 teaspoons active dry yeast
2 cups warm water
1/2 cup warm milk
3 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons shortening
2 tablespoons molasses
1 tablespoons salt
1 cup light rye flour
5 - 5-1/2 cups all-purpose flour
1/2 teaspoon ground caraway seeds
2 tablespoons caraway seeds
1) Place warm water in a large bowl. Add yeast and let dissolve. Add milk, sugars, shortening, molasses and salt. Add rye flour and 2 cups all-purpose flour, beating until smooth. Stir in ground caraway and caraway seeds and gradually add enough remaining all-purpose flour to form a soft dough.
2) Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into two portions. Shape into two loaves. Place each loaf in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
3) Preheat oven to 375 degrees F.
4) Bake for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
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