Golden Caraway Rye Bread Food

GOLDEN CARAWAY RYE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugars, shortening, molasses and salt. Add rye flour and 4 cups all-purpose flour; beat until smooth. Stir in caraway seeds and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large bowl coated with cooking spray, or divide between two large bowls coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four portions. Shape into four loaves. Place each loaf in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

CARAWAY RYE BREAD

Steps:

• You want the eggs at room temperature. Add enough water to the eggs to equal 1 1/3 cups.
• Bake in bread machine according to its instructions on the 2 lb. whole wheat setting.

DUTCH OVEN CARAWAY RYE BREAD

Steps:

• Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
• Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
• Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
• Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
• Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

CARAWAY BREAD

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

CARAWAY SEED RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.

GOLDEN CARAWAY RYE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugars, shortening, molasses and salt. Add rye flour and 4 cups all-purpose flour; beat until smooth. Stir in caraway seeds and enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large bowl coated with cooking spray, or divide between two large bowls coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four portions. Shape into four loaves. Place each loaf in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

CARAWAY RYE BRAN BREAD

Steps:

• Mix yeast in warm water in large bowl until thoroughly dissolved.
• Add sugar, salt, orange peel, caraway seed, and buttermilk, mix well.
• Mix in all bran cereal and rye flour.
• Slowly stir in in all-purpose flour, save a small amount of flour to knead with.
• Cover and let stand for 15 minutes.
• Knead dough on lightly floured surface for about 5 minutes until dough is smooth and elastic.
• Put dough in a greased bowl (turn once to grease top of dough).
• Cover and let dough rise in warm place until double (approx 1 1/2 hours).
• Punch dough, knead slightly and form a smooth round ball.
• Place on greased baking sheet, flatten slightly and cut a large X on the top using a sharp knife.
• Cover and raise until double (approx 45 minutes).
• Brush bread with milk.
• Bake at 350F for 35 minutes or until golden brown and bread sounds hollow when tapped.
• Remove from baking sheet and cool bread on wire rack.

CARAWAY RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/2 cup water. Add molasses, butter, caraway, salt and remaining water; mix well. Combine flours; add 3 cups to batter. Beat until smooth. Add enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 20-25 minutes or until golden brown.

CARAWAY YEAST BREAD

Steps:

• In a large bowl, dissolve yeast in warm milk. Add honey; let stand for 5 minutes. Add the butter, egg, caraway seeds, salt, celery seed, sage, nutmeg and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 22-27 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.

CARAWAY RYE

Steps:

• Blend all ingredients together, knead for 7-10minutes, by hand or machine. Your dough should be smooth and a bit sticky,as that is the nature of rye bread dough.
• Place in a lightly oiled bowl, cover with a damp cloth or lightly oiled (I use cooking spray) cling film. Let rise until doubled, about an hour, maybe longer depending on the room temperature
• Gently deflate, and form as you like. Free form or in a bread pan. I bake it free form, on a sheet pan lined with parchment paper.
• Preheat the oven to 375, and let the bread rise until it is almost doubled.
• Slash with a sharp exacto , a lame or a serrated knife. Every method works, but I prefer an exacto.
• Spritz with water and place in the hot oven.
• Bake for 15 minutes, turn the pan for even browning and bake for 15 minutes more, or until the internal temperature is 190 or sounds hollow when tapped.
• * Or you can throw all the ingredients in a bread machine set on the dough cycle, let rise in the machine and then continue with above instructions.