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Delicatessen Rye Bread2 to 2 3/4 cup all purpose or unbleached flour2 cups rye flour 2 teaspoons salt 2 packages active dry yeast 1 tablespoon caraway seed 1 cup milk 3/4 cup water 2 tablespoons molasses 2 tablespoons oil Combine 1 3/4 cups all purpose flour, yeast, caraway seed and salt in a large mixing bowl. Heat milk, water, molasses and oil in a saucepan over low heat until very warm. Add liquid gradually to flour mixture, beating on high speed of electric mixer, scrape bowl occasionally. Add 1 cup rye flour, or enough to make a thick batter. Beat at high speed 2 minutes. Stir in remaining rye flour and enough all purpose flour to make a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic (5 to 8 minutes). Cover dough with bowl or pan; let rest 20 minutes. Divide in half. Shape into 2 round loafs; place on greased baking sheet. Cover; let rise in a warm place until double the bulk, about 30 to 45 minutes. Bake at 375F for 35 to 45 minutes.
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Multi Grain Bread Index
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