Heritage Rye Bread


Moist and light, and slightly sweet, this caraway seed flecked bread turned out just perfect. Eat it plain and it is just fine as is!!

450 g bread flour

100 g rye flour ( or I used part bran)

12 g dry yeast

40g sugar

2 Tbs molasses

7 g salt

350 cc warm milk (part water) 40g butter (margarine)

caraway seeds

Knead all but butter and seeds for 5 minutes, then add butter. Knead an additional 15 minutes. Add caraway seeds the last 3 minutes.Let rise till double, about 1 hour at room temp. Divide into two and make 2 balls. Cover and let rest 20 minutes. Form two loaves like French bread. Let rise till double, about 40 to 1 hour. Bake at 350 -375 F for 30 minutes. Cool on wire rack.


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