Rustic Rye Bread
PREP: 25 MIN. + RISING
BAKE: 30 MIN. + COOLING
MAKES: 2 LOAVES (12 SLICES EACH)
1 pkg. (¹ ₄ oz.) active dry yeast
1³ ₄ cups warm water (110° to 115°), divided
¹ ₄ cup packed brown sugar
¹ ₄ cup light molasses
3 Tbsp. caraway seeds
2 Tbsp. canola oil
1 Tbsp. salt
1³ ₄ cups rye flour
³ ₄ cup whole wheat flour
2¹ ₂ to 3 cups all-purpose flour
1. In a large bowl, dissolve yeast in ¼ cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and ¾ cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1½ hours.
3. Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1½ hours. Preheat oven to 350°.
4. Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.
PER SLICE 118 cal., 2g fat (0 sat. fat), 0 chol., 298mg sod., 24g carb. (5g sugars, 2g fiber), 3g pro.
This gorgeous loaf has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well for sandwiches.