Caraway Rye Bread
This seeded light, soft rye bread is delicious in sandwiches.
1 cup plus 3 tablespoons water
2 tablespoons sugar
1 1/4 cups white rye, medium rye or pumpernickel flour
2 1/4 teaspoons instant yeast
1/2 cup sour cream (low-fat is fine)
2 tablespoons caraway seeds
1 1/2 teaspoons salt
2 cups First Clear Flour
2 tablespoons vital wheat gluten OR King Arthur Whole-Grain Bread Improver
In a medium-sized mixing bowl, combine the water, sugar, rye flour and yeast, mixing to form a shaggy dough. Let the dough rest for 20 minutes. Add the remaining ingredients, and mix and knead the dough together -- by hand, mixer or bread machine -- till it's fairly smooth. (Remember, the nature of rye dough is to be sticky, so don't be tempted to add too much flour.) Place the dough in an oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.
Gently deflate the dough, knead it briefly, and shape it into two smooth oval loaves. Place the loaves on a greased or parchment-lined baking sheet, cover them, and let them rise until they're almost doubled, about 1 hour. Gently slash the tops of the loaves in two or three places just before baking.
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 190°F to 200°F. Remove the bread from the oven, and allow it to cool on a wire rack. Yield: 2 loaves.
Reviews
03/08/2009
After trying about 10 different rye bread recipes (including Jewish rye), I had almost given up on making homemade rye bread UNTIL I found this recipe. It is TOTALLY AWESOME. Easy to make and really tastes like authentic New York deli style rye. Great toasted with cream cheese and excellent for sandwiches.
04/07/2009
This is the REAL deal. The supermarket and bakery can keep their rye breads - this is the deli taste you are looking for. I used medium rye flour and, since I didn't have first clear flour, all purpose flour. I also used KA's rye bread improver. I've tried other rye bread recipes - this is the one I will stick with!
08/30/2009
This is the best rye bread Ive ever made. Soft and not dry, very tasty. Makes a wonderful, easy to slice loaf, or great rolls. Highly recommend this one.
08/30/2009
The best rye Ive ever made. Easy, makes a great, easy to slice loaf. Moist, not dry; makes great rolls too. This ones a keeper.
10/05/2009
I made this loaf with a few modifications: I used two tablespoons of wheat gluten and instead of two cups of First Clear Flour (whatever that is?), I used one cup of bread flour & one cup of whole wheat. I also used Greek non-fat yogurt in place of the sour cream. While this bread baked, the house smelled like a bakery. I made tuna melts on the finished bread, used Jarlsberg cheese, & it was so delicious!
11/08/2009
Perfect flavor and texture BUT came out like 2 pancackes, follwowed recipe exactly except had to add some more flour was sticking to the side of the bowl, added a little till it only stuck to the bottom, first rise was doubled in 50 min ,shaped and let rise but they never got high, got some oven spring but still turned out flat.
Is it Me or what?
I will say that this was easier than the other recipes I have tried and failed in my quest for good crusty sandwich Rye.
Give us a call on our Baker's Hotline 802-649-3717 and we'd be glad to help you trouble shoot. Mary @ KAF
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