Delicatessen Rye Breadbreads 2 to 2 3/4 cups all-purpose or 1 unbleached flour 1 tablespoon caraway seed 1 cup milk 2 cup rye flour 3/4 cup water 2 teaspoon salt 2 tablespoon molasses 2 pkg active dry yeast 2 tablespoon oil Combine 1 3/4 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. 2 LOAVES |
