MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Caraway Seed Rye Bread
Categories: Breads
Yield: 2 Loaves

1/2 oz (2 env) active dry yeast
2 c Warm water (115ºF/46ºC);
- divided
1/4 c (packed) brown sugar
1 tb Caraway seeds
1 tb Canola oil
2 ts Salt
2 1/2 c Rye flour
2 3/4 c (to 3 1/4 c) A-P flour;
- divided

In a large 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, 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 2 greased 8" round baking pans or
ovenproof skillets. Flatten balls to a 6" diameter.
Cover and let rise until nearly doubled, about 30
minutes. Bake @ 375ºF/190ºC for 25-30 minutes or until
golden brown.

Millie Feather, Baroda, Michigan

Makes: 2 loaves (10 pieces each)

RECIPE FROM: https://www.tasteofhome.com

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