Ingredients
- 1 ½ tablespoons yeast
- 125 milliliters water warmed
- 1 teaspoon brown sugar, packed
- 200 grams rye flour
- 400 grams bread flour
- 50 grams molasses
- 1 tablespoon salt
- 1 tablespoon caraway seed
- 250 milliliters water
Directions
1. Dissolve sugar with warmed water and stir in yeast. Allow to rest for 5+ minutes. |
2. Mix flours, salt and caraway seed. Add molasses, yeast mixture and remaining water. Knead until smooth. |
3. Place in warm place, covered, until double in size and spider-web texture on bottom. |
4. Knock back, Shape and place in 2lb loaf pan. Brush top with water and cover. Let rise until soft and pillowy. |
5. Preheat oven to 375*F/190*C/GM 5. Bake for 40 minutes until done on bottom. |
6. Remove to rack to cool. |
 Notes:Original is a 600g flour dough.Serving Ideas:Original serves 8. |
Categories
Bread
Bread
Keywords
Bread
Bread
Light Rye Bread. To import, drag image to your MacGourmet recipe box.
