I've been on a bread baking kick, and I've especially been craving rye bread. I have to make my own because I can't seem to find a good loaf anywhere in the local stores. But that's okay! It's really easy to make. This recipe makes two loaves; I've often made one loaf, and stuck the second loaf in the fridge before the second rise. Then I let it proof at room temperature the next day for an hour or so, and bake it then. Super easy!
I'll admit. I've fallen in love with caraway seeds.
These Bob's Red Mill bags are great. They're not big, so you don't have to commit to pounds and pounds of flour you might not use a lot of. And there are 5 cups of flour in each bag, which means there's the perfect amount for two batches of rye bread.
Slather with butter, top with sauerkraut, or make into a sandwich. Whatever you choose, you know it'll be delicious!
Recipe: Rye Bread
1 tbsp. plus 1 1/2 tsp. (or 2 packages yeast)
2 c. warm water
1/4 c. molasses
2 tbsp. caraway seeds
1 tbsp. vegetable oil
2 1/2 c. rye flour
3 1/4 c. white (or bread) flour
caraway seeds and coarse salt
In a large mixing bowl, combine yeast and water. Add molasses, caraway seeds, vegetable oil, and flours. Mix well until dough comes together and begins to pull away from the sides of the bowl.
Turn dough out into lightly-greased bowl. Cover with towel or plastic wrap and let rest for 45 minutes-1 hour, or until doubled in size.
Divide dough into two portions. Place each portion in a lightly-greased round cake pan. Pat dough balls down slightly; cover and let rise another 30 minutes.
Brush tops of dough with milk, water, or egg white. Sprinkle with caraway seeds and salt. Bake in a preheated 375F oven for 30 minutes. Let rest before serving.