KUMMELROGGENBROT or Caraway Rye Bread
This is my favorite rye bread!!
How to Make KUMMELROGGENBROT or Caraway Rye Bread
- 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.