Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Caraway Rye Bread
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- #15665
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 cup water PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
3 tablespoons water
2 tablespoons sugar
1 1/4 cup white rye, medium rye or pumpernickel flour
2 1/4 teaspoons instant yeast
1/2 cup sour cream (low fat is fine)
2 tablespoons caraway seeds
1 1/2 teaspoon salt
2 cups bread flour
2 tablespoons vital wheat gluten or dough enhancer
directions
In a medium-sized mixing bowl, combine the water, sugar, rye flour and yeast, mixing to form a shaggy dough. Let the dough rest for 20 minutes.
Add the remaining ingredients, and mix and knead the dough together - by hand, mixer or bread machine - till it's fairly smooth. (Remember, the nature of rye dough is to be sticky, so don't be tempted to add too much flour). Place the dough in an oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.
Gently deflate the dough, knead it briefly, and shape it into two smooth oval loaves. Place the loaves on a greased or parchment-lined baking sheet, cover them, and let them rise until they're almost doubled, about 1 hour.
Gently slash the tops of the loaves in two or three places just before baking. Bake the bread in a preheated 350 degrees F. oven for 35 - 40 minutes, or until an instant-read thermometer inserted into the center reads 190 to 200 degrees F.
Remove the bread from the oven, and allow it to cool on a wire rack.
added by
Ripple
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 17, 2012
I have made this bread for 3 years all of the sudden no matter what i have tried it just doesn't raise like it should. I use hudson mill rye flour and wheat gluten and red star yeast always have. And i even went and purchased all fresh and still same thing what could i be doing wrong. thank you for any ideas.
January 19, 2009
My family and I loved this rye bread. The texture was perfect and it had a delightful crust. We thought it a bit too sweet; next time I will cut the sugar in half.