totally rye bread

Ingredients

• Servings: 2
• 2 cups milk
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons molasses
• 1 egg
• 7 1/2 cups rye flour, divided
• 1 tablespoon salt
• 2 tablespoons caraway seed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 3 hrs 20 mins


• heat the milk in a small saucepan until it , then remove from heat. let cool until lukewarm.
• in a small mixing bowl, dissolve yeast in the lukewarm milk. let sit until creamy, about 10 minutes.
• pour the yeast mixture into a large mixing bowl. mix in the molasses, egg, 4 cups of the rye flour, salt, and caraway seeds. cover with a damp towel, and let rise for 45 minutes.
• stir in the remaining rye flour, 1/2 cup at a time, until the mixture forms a soft dough; stir well after each addition. (you may not need to add all of the rye flour.)turn dough out a lightly floured surface, and knead until smooth and elastic, about 8 minutes. lightly oil a large mixing bowl, place the dough in the bowl, and turn to coat with oil. cover with a damp cloth, and put in a warm place to rise until doubled in volume, about 1 hour.
• deflate the dough, and turn it out a lightly floured surface. divide the dough into two equal pieces, and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth, and let rise until doubled in volume, about 40 minutes.
• bake in a preheated 350 degrees f (175 degrees c) oven for about 30 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.