This recipe makes 2 loaves of Light Rye Bread. It is light and moist.
4 cups All Purpose Flour
2 cups Light Rye flour
2 ½ teaspoons instant dry yeast
2 tablespoons brown sugar
2 ½ teaspoons salt
3 tablespoons butter
1/4 cup molasses
1/4 cup milk powder
1 tablespoon caraway seeds
1 ¾ to 2 cups lukewarm water
Pre heat oven to 350 F
In a large bowl mix all of the ingredients together just until blended well. Cover with a warm damp cloth and let rest for 15 minutes.
Place the dough in a stand mixer and knead for 7 minutes. The dough will be very sticky. It should be smooth, and feel elastic.
Put the dough in a lightly oiled bowl, rotate it to oil all sides. Cover it with a wet damp cloth and let rise for 60 to 90 minutes. Let rise until it is doubled. I place my proofing bowl on the top of the warm over. This keeps it warm and draft free.
Once the dough is ready punch down the dough and divide it in half. Shape each half into a log.
Lightly oil two 9" x 5" loaf pans.
Place the dough logs into the pans. Cover the dough with a warm moist cloth and let rise for 60 to 90 minutes. When the dough is about even with the top of the pan they are ready to bake.
Bake the loaves for 35 to 45 minutes. If the loaves are browning too quickly, tent them loosely with a piece aluminum foil.
Remove your Light Rye Bread from the oven. Leave in the pan for 10 minutes. Then turn out the bread onto a cooling rack or a clean dry cloth.
Let cool completely before slicing.
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