This recipe can also be used to make a sesame wheat bread. Just substitute the whole wheat flour for rye and the sesame seeds for caraway. Both make excellent sandwich bread.
Makes 2 large loaves.
Ingredients:
- 2 1/4 c warm water
- 1 1/2 Tbsp instant dry yeast
- 3 Tbsp sugar
- 3 Tbsp vegetable oil
- 2 tsp salt
- 4 1/2 c bread flour
- 1 1/2 c rye flour
- 1 egg white, lightly beaten
- 4 tsp caraway seeds (divided use)
Directions:
- In an electric mixer with a dough hook, place warm water, yeast, sugar, oil, salt, bread flour, rye flour, and 2 tsp of the caraway seeds.
- Mix on low until dough has come together. Scrape sides of bowl with rubber spatula.
- Machine knead on low until smooth and elastic (about 10 minutes), gradually adding up to 1/3 cup more bread flour (if needed) until dough is very soft, but mostly on the dough hook.
- Lightly butter a large bowl. Place dough in bowl; turn over to coat. Cover and let rise in warm, draft-free place until doubled, about 1 hour.
- Punch down; turn out on clean, lightly floured work surface. Flour top. Stretch and fold. Divide in two equal parts, weighing each.
- Preheat oven to 425 degrees F.
- Roll dough balls into 9 x 12 inch rectangles. Tightly roll into logs, sealing seams. Place in 6-cup buttered loaf pans. Brush tops with egg white; sprinkle with remaining caraway seeds. Press seeds down..
- Cover loaves loosely; allow to stand in warm place until risen one-inch over top of pans (about 20 minutes). Do not over-rise..
- Bake about 25 minutes, or until well-browned all over. Transfer to wire rack. Cool completely. Suggestion: Slice one loaf and tightly wrap. Wrap the other and place in freezer until needed.