Wednesday, December 5, 2012
My original Breadmaker Caraway Rye Bread post (now updated) was the first recipe I shared on my blog. That was over three years ago!
The original recipe that I linked to seems to have disappeared so I am going to go through making it with you. You could of course make this from scratch with a mixing using a dough hook. Just make sure to proof the yeast with some sugar first.
In the loaf pan add 2 cups of warm (not hot) water, 1/4 cup packed brown sugar, 1 tbsp vegetable oil, 2 tsp salt...
... 2 1/2 cups rye flour, 1 1/2 to 2 1/2 cups (depending on how dry it is) all purpose flour, 1 tbsp caraway seeds and 2 tsp yeast. I used regular but you could use breadmaker yeast if you want.
Put the breadmaker on the dough cycle. Watch the dough come together. It should be moist, not dry. If it is too dry, add warm water. If it is too wet, add some all purpose flour.
Once the dough is ready (it will be sticky so flour board and dough well) cut in half.
Shape into a ball and place in 2 greased 8" round cake pans. Flatten to 6" diameter circles. Cover and let rise 30 minutes.
Bake in a 375F oven for 25-30 minutes or golden brown. I took mine out around 20 minutes, it looks done to me and sounded hollow when I tapped the bottom. Look at how poofy they got!
Foodie Conclusion & Warning
Once you have this, I promise you will not be able to go back to store-bought caraway rye bread which is dry and crumbly. This bread? Oh so moist and delicious, it is a thing of beauty. I actually think it is gift worthy for the holidays for people who are not as into sweets but would love something homemade.
One of my favourite recipes ever!