Caraway Rye Loaf
Slice this loaf as part of a deli-style sandwich or enjoy a piece toasted and spread with cream cheese.
This recipe makes 2 loaves
1 tsp (5 mL) sugar
1 cup (250 mL) warm water (110°-115°F)
4+1/2 tsp Active Dry Yeast (or 2 pkg / 24mL)
1 cup (250 mL) warm milk (110°-115°F)
1/4 cup (50 mL) fancy molasses
1/4 cup (50 mL) vegetable oil
1 TBSP (15 mL) vinegar
1/2 tsp (2 mL) salt
2 TBSP (25 mL) unsweetened cocoa powder
2 TBSP (25 mL) caraway seeds
2 cups (500 mL) dark rye flour
4 cups (1 L) bread flour
2 TBSP (25 mL) dried onion flakes
1. In large bowl, dissolve 1 tsp (5 mL) sugar in warm water. Stir in Active Dry Yeast; let stand for 10 minutes, or until foamy. Whisk in milk, molasses, oil, vinegar and salt.
2. Gradually beat in cocoa, caraway seeds and rye flour until smooth. Using wooden spoon, gradually stir in enough bread flour to make soft dough. Turn out onto lightly floured surface; knead for 7-10 minutes or until smooth and elastic, adding more flour if necessary.
3. Place dough in greased bowl, turning to coat all over. Cover with plastic wrap; let rise in warm draft-free place for 1 to 1- 1/2 hours or until dough tests ripe.
4. Punch down dough; turn out onto lightly floured surface. Knead into ball. Divide dough in half; form each portion into round ball. Place on lightly greased or parchment paper lined baking sheet and flatten slightly. Cover and let rise in warm draft-free place for about 1 hour or until doubled in bulk.
5. Dust with bread flour. Cut 3 parallel slashes about 1/4-inch (4 mm) deep across the top of each loaf; then cut 3 additional slashes in the opposite direction.
6. Bake in centre of 400°F (200°C) oven for about 30-35 minutes or until loaves sound hollow when tapped on bottom. Remove from pans; let cool on rack.
*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.