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Caraway Rye Bread

SUBMITTED BY: Millie Feather

"IT WAS probably 45 years ago when the thrashers came to dinner at our house and Mother served this bread. Today, every time I bake it, I get nostalgic for those days. My parents were emigrants from Czechoslovakia and couldn't speak English very well. The thrashers hardly talked anyway - they were too busy enjoying Mother's delicious food! -Millie Feather, Baroda, Michigan"

RECIPE RATING:

Read Reviews (9)

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees), divided
1/4 cup packed brown sugar
1 tablespoon caraway seed
1 tablespoon vegetable oil
2 teaspoons salt
2 1/2 cups rye flour
2 3/4 cups all-purpose flour, divided

DIRECTIONS

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Shape each half into a ball; place in two greased 8-in. round cake pans. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown.

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REVIEWS

Reviewed on Oct. 16, 2007 by BBUDUS

Very good flavor, used a 20/80 mixture of soft white wheat and hard red, used a bit more rye... MORE

Reviewed on Jul. 26, 2007 by SNOW103099

wow! This recipe turned out great. I used the whole recipe to make 1 big loaf - living in... MORE

Reviewed on Jan. 28, 2007 by Boeke

Very tasty (tried it while still warm). I added about 1/2 Tablespoon more caraway seed than... MORE

Reviewed on Jun. 28, 2008 by solar_biscuit

Millie Feather- Bread genius! This was way better than I thought it would be. I doubled the... MORE

Reviewed on May 18, 2008 by Junice Wonnacott-Taylor

This was the recipe I was searching for. It tasted just like my grandma's. Excellent MORE

Reviewed on Dec. 2, 2007 by faithann

Having read the reviews, I made one change with the caraway seeds. I added 1 TBSP of finely... MORE

Reviewed on Nov. 11, 2007 by Tarte Citron

This is the first rye bread I've baked and am I happy I chose this recipe. It was very easy to... MORE

Reviewed on Mar. 29, 2007 by Maegan

This bread is delicious! I was out of brown sugar... I wish I had molasses to sub, but honey... MORE