Yield: 1 Servings
|2||To 2 3/4 CUpS all-purpose or|
|1 tablespoon||Caraway seed|
|2 cups||Rye flour|
|2 packs||Active dry yeast|
Combine 1¾ CUpS all-purpose flour, salt, yeast, and caraway seed in a large mixing bowl. Heat milk, water, molasses, and oil in a saucepan over low heat until very warm (120 to 130F). 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 dough onto a floured surface; knead until smooth and elastic (about 5 minutes). Cover with bowl or pan and let rest 20 minutes. Divide in half. Shape into 2 round loaves; place on greased baking sheets.
Cover; let rise until double in bulk (30 to 45 minutes). Bake at 375F 35 to
40 minutes, or until done.