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