Caraway Seed Rye Bread
"My parents were emigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Today, every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan..."
INGREDIENTS
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2 packages (1/4 ounce each) active dry yeast
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2 cups warm water (110° to 115°), divided
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1/4 cup packed brown sugar
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1 tablespoon caraway seeds
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1 tablespoon canola oil
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2 teaspoons salt
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2-1/2 cups rye flour
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2-3/4 to 3-1/4 cups all-purpose flour, divided
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