Caraway Rye Bread Recipe
- 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
- 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.
