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This is a quick and easy bread to make with dough hooks and fast rising yeast.  It comes out of the oven a medium brown color with the sharp flavor of the caraway seeds.  It’s excellent for grilled cheese, Reubens or other grilled sandwiches and I especially like it toasted for breakfast.

GOOD AND EASY RYE BREAD WITH CARAWAY SEED

  • Servings: Three 7-1/2-inch loaves or two 9-inch loaves
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*  5-½ to 6 cups all-purpose flour, divided
*  1 cup rye flour
*  2 Tblsp. fast-rising yeast*
*  3/4 cup non-fat dry milk
*  2 tsp. salt
*  ¼ cup dark brown sugar
*  ¼ cup cocoa
*  3 Tblsp. caraway seed
*  3 Tblsp canola oil
*  2-1/4 cups water heated to 130 degrees F

*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, but is identical to “Quick Rise” in Canada.  The “Instant“ or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.  Rising time is cut in half.

Grease three 7-½ inch or two 9 inch loaf pans

In the large bowl of an electric mixer, place 1 cup of all-purpose flour, 1 cup of rye flour, yeast, dry milk, salt, brown sugar, cocoa and caraway seed.  Mix to blend and add oil and 130 degree F water.  Beat on medium speed with regular beater for 3 minutes.  Insert dough hook and beat another 6:30 minutes, adding flour as needed to make dough elastic and not sticky.

Place dough in oiled bowl, cover and let rise in warm place for 45 minutes.

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Punch down dough and form into loaves.  I like to divide the dough in thirds and place a third in each of three loaf pans which measure 7-1/2 x 3-3/4 x 2-1/4 inches.  Bread could also be divided in two and formed into two 9-inch loaves.

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Cover the bread and let rise 45 minutes.  Preheat the oven to 350 degrees F.

Bake the 7-½ inch loaves for approximately 30 minutes and the 9 inch loaves for approximately 45 minutes until bread is golden brown and sounds hollow when tapped on the bottom (200 to 205 degrees on a bread thermometer).

Cover and let cool on a wire rack.

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Yield:  Three 7-½ inch or two 9 inch loaves

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