German Caraway Bread
Nutrition
Calories: 56.98 kcalCarbohydrates: 10.83 gProtein: 1.18 gFat: 1.02 gSaturated Fat: 0.28 gCholesterol: 0.11 mgSodium: 122.66 mgFiber: 1.94 gVitamin A: 0.12325 IUCalcium: 6.68 mgIron: 0.27 mg
Ingredients
- 1 cup water
- 1 cup milk
- 2 tbsp shortening
- 2 tsp salt
- 1 tbsp sugar
- 1 tbsp caraway seeds
- 1/4 cup warm water
- 2 packages dry yeast
- 2 cups white flour approximately
- 4 cups rye flour approximately
Instructions
- Bring 1 cup water to a boil, mix it with the milk, shortening, salt, sugar, and caraway seeds in a large bowl, and let cool to lukewarm. .
- In a separate container, measure 1/4 cup warm water, stir in the yeast, and let it stand for 5 minutes to dissolve.
- Add the dissolved yeast and the white flour to the first mixture and combine well.
- Beat in about 3 cups of the rye flour, or enough to make a moderately stiff dough.
- Turn out onto a lightly floured board, knead for a few minutes, and then let rest for 10 minutes. Resume kneading for about 10 minutes, adding the remaining rye flour as necessary; the dough will be a bit sticky even when thoroughly kneaded.
- Put the dough in a greased bowl, cover, and let rise in a warm spot until double in bulk.
- Punch down and form into two loaves. Place in greased loaf pans, cover, and let rise again until almost double in bulk. Or shape into two rounds or ovals and place on a greased cookie sheet, cover, and let rise.
- Preheat oven to 375°F. Bake bread for about 45 minutes. Remove from pans or cookie sheet and cool on racks