KUMMELROGGENBROT or Caraway Rye Bread
This is my favorite rye bread!!
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- yeast, cake compressed
- 2 c
- lukewarm water
- 3 Tbsp
- dark molasses
- 3 Tbsp
- melted butter
- 3 to 3 1/4 c
- 2 1/2 c
- rye flour
- 3 tsp
- 2 Tbsp
- caraway seeds
1Crumble 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
2Mix together the flour, rye flour, salt and caraway seeds. Add half to yeast mixture and beat well.
3Change paddle for dough hook. Add remaining flour mixture slowly and let dough hook do the kneading.
Knead until smooth. At least 10-15 minutes.
4Turn dough into buttered bowl. Cover and let rise in warm place until double. About 1 hour.
5Turn dough out onto floured board. Cut into two and let rest for 10 minutes.
6Mold into round loafs and place on buttered pan. I use parchment paper buttered. Cover and let rise for 1 hour or until double.
7Preheat oven at 400 degrees. Bake for 35 minutes.