Rye Bread With Poppy Seed & Caraway

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Rye Bread With Poppy Seed & Caraway
Cook time: 
Total time: 
Serves: 1 loaf
  • 2 pkgs active dry yeast
  • ⅓ cup granulated sugar
  • 1 Tbsp salt
  • ¼ cup SACO Cultured Buttermilk Blend
  • 1 Tbsp caraway seed
  • 2 cups rye flour
  • ¾ cup whole wheat flour
  • 2 Tbsp solid vegetable shortening
  • ¼ cup molasses
  • 2 cups very warm water (120°-130°F)
  • 3 cups all-purpose flour
  • 1 egg white, slightly beaten Poppy seeds
  1. In large mixing bowl combine yeast, sugar, salt, Buttermilk Blend, caraway seeds, rye flour and whole wheat flour.
  2. Add shortening and molasses.
  3. Add warm water and beat on low speed until blended.
  4. Beat on medium speed for 2 minutes.
  5. Stir in enough all-purpose flour (2½ to 3 cups), one cup at a time, to make a stiff dough.
  6. Turn out onto floured board, cover and let rest 5 minutes.
  7. Knead until smooth and elastic (5 to 8 minutes).
  8. Place in greased bowl, turning to grease all sides.
  9. Cover and let rise in warm place, free from drafts, until doubled (about 1 hour).
  10. Punch down and divide dough in half.
  11. Shape each half into round ball and place on opposite corners of cookie sheet.
  12. Cover and let rise 45 minutes.
  13. Just before baking, slash tops of loaves with a sharp knife about 3 times.
  14. Carefully brush loaves with egg white and sprinkle with poppy seeds.
  15. Bake in preheated 375°F oven for 30 to 40 minutes, until brown and loaf sounds hollow when tapped.
  16. If loaves are browning too fast, cover with aluminum foil last 10 minutes of baking.
Nutrition Information
Calories: 209 Fat: 2g Saturated fat: 1g Trans fat: 0g Carbohydrates: 42g Sugar: 8g Sodium: 453mg Fiber: 4g Protein: 6g Cholesterol: 1mg