kummelroggenbrot or caraway rye bread

How To Make kummelroggenbrot or caraway rye bread

• 1

  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
• 2

  Mix together the flour, rye flour, salt and caraway seeds. Add half to yeast mixture and beat well.
• 3

  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.
• 4

  Turn dough into buttered bowl. Cover and let rise in warm place until double. About 1 hour.
• 5

  Turn dough out onto floured board. Cut into two and let rest for 10 minutes.
• 6

  Mold into round loafs and place on buttered pan. I use parchment paper buttered. Cover and let rise for 1 hour or until double.
• 7

  Preheat oven at 400 degrees. Bake for 35 minutes.
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