Caraway Rye Bread is so scrumptious. This lovely breadmaker bread has old-world flavor by including caraway seeds and rye flour. Every bite is mouthwatering and some of the best comfort food ever. Great for breakfast or dinner. We enjoy serving it with Apple Butter.
1 pastry brush to brush bread with butter after baking
1 electric knife preferred, or very sharp bread knife to cut bread in slices without hacking it
Ingredients
1 1/2cupshot water
2tbsp.powdered milk
2tbsp.Crisco shortening(no substitutes)
2tbsp.light brown sugarpacked
2tbsp.molasses
1 1/2tsp.saltI used Kosher salt
3/4cupwhole wheat flour
2 1/3cupbread flourNOT all-purpose flour
1cuprye flour
1tbsp.caraway seeds
1 1/2tsp.bread machine yeast
4tsp.Hodgson's Mill vital wheat gluten
Instructions
Layer ingredients in above order in breadmaker loaf pan.
Place on whole wheat setting (approximately 4 hours 10 minutes).
Bake.
Remove from pan and brush melted butter over top and sides.
Let set out and cool about a half hour before wrapping or cutting.
Yield: about 16 half-slices.
Notes
NOTE: Since this bread has no preservatives you will need to refrigerate it after two days to prevent mold.NOTE: all-purpose flour does not contain the necessary gluten to bond the ingredients together as well as bread flour. The bread may turn out crumbly. For best results use bread flour.NOTE: I recommend using Fleischmann's yeast or bread machine yeast in any yeast bread recipe. Red Star yeast just doesn't work as well.NOTE: This bread requires vital wheat gluten in order to raise properly and get a light, fluffy bread.