It is no secret that I love bread. I have two bread machines that both get used regularly which puts me firmly in the group of carb addicts. Today I'm sharing a bread that my sister Jennifer is famous for in our family. The flavour that the caraway seeds give this bread is amazing. It's light, airy and oh so hard to stop eating.
I've included two methods of making this bread using a bread machine. If you want to give it a whirl without using a bread machine, hats off to you. I used the first method below so I could bake it in a loaf pan. Just beware ... the dough is extremely sticky so have some flour on hand to dip your fingers into.
I hope you and yours enjoy this bread as much as we do. I think this would make a spectacular base for a Reuben sandwich. Enjoy!
1 1/4 cups lukewarm water (100F/38C)
2 tbsp dry milk powder
1 tsp salt
2 tbsp brown sugar
2 tbsp molasses
2 tbsp butter
3/4 cups whole wheat flour
1 3/4 cups bread flour
3/4 cup rye flour
1 1/2 tbsp caraway seeds
1 3/4 tsp active dry yeast
Put ingredients into your bread machine pan in the order suggested by the manufacturer (usually wet on the bottom, dry in the middle and yeast on top not touching any liquid).
Method One: Set bread machine to Dough cycle (usually around 2 hours long). Grease the bottom of a large loaf pan. Remove dough (it will be really sticky) and place in prepared pan. Cover with a kitchen towel and let it rise for about 1 hour (see tip below). Preheat oven to 350F. Bake bread for 30 minutes or until you can knock on the top and it's darker than golden brown.
Method Two: Set bread machine to Whole Wheat/Grain Setting for a 2lb loaf.
Allow bread to sit in the pan for about 10 minutes. Using a spatula or knife, gently move knife around the edge of the pan to separate the bread from the pan. Remove bread from pan and allow it to cool on a wire rack. Serve that day or keep leftovers in an air-tight container for a day or two.
Source: My sister, Jennifer care of http://allrecipes.com/recipe/caraway-rye-bread-for-the-bread-machine/