Rye Bread

                       

1 cup warm milk (about 110°)
1 pkg (2¼ tsp) dry yeast
1 Tbl sugar
3 Tbl melted butter
1 egg, beaten
1 cup rye flour
2 1/2 cups white flour
1 1/2 tsp salt
1 Tbl caraway seeds

In bowl of mixer, sprinkle yeast over warm milk.  Sprinkle sugar over yeast.  Add melted butter, and egg, mix with dough hook.  Add rye flour, white flour, and caraway seeds.  Mix at low speed until all of flour is incorporated, about 1 minute.  Knead another few minutes.  Remove dough and place in lightly oiled bowl, turn it to oil all sides.  Cover and set aside in a warm place until it doubles in size, about 1 hour.

Remove dough from bowl to lightly floured surface. Gently knead dough several times, shape into desired loaves. Tuck and roll so seams disappear and place on prepared baking pan, I use Demarle Silform Bread Tray on perforated sheet.  Cover and set aside in warm place until doubles in size, about 1 hour.

Preheat oven to 350°.  Bake until lightly brown, about 25 minutes.

If you are interested in Demarle bakeware and kitchen tools such as the Silform Bread Tray & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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