KUMMELROGGENBROT or Caraway Rye Bread
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Crumble yeast in large mixing bowl and pour on water 115 degrees. Add the molasses and the melted butter.
NOTE: I use my kitchen aid mixer
Mix together the flour, rye flour, salt and caraway seeds. Add half to yeast mixture and beat well.
Change paddle for dough hook. Add remaining flour mixture slowly and let dough hook do the kneading.
Knead until smooth. At least 10-15 minutes.
Turn dough into buttered bowl. Cover and let rise in warm place until double. About 1 hour.
Turn dough out onto floured board. Cut into two and let rest for 10 minutes.
Mold into round loafs and place on buttered pan. I use parchment paper buttered. Cover and let rise for 1 hour or until double.
Preheat oven at 400 degrees. Bake for 35 minutes.
Last Updated: Mon, Jun 27, 2011