Brenden's Rye Bread

Brenden’s Rye Bread

 

1. Combine water, sugar, caraway seed and dry active yeast in a bowl and allow to bloom (3-5 mins)
2. Stir in all purpose flour, followed by remaining flour and salt. When it becomes to thick to stir, transfer to a counter and begin kneading (4-5 mins) until smooth and the dough has some bounce.
3. Let proof in a lightly oiled bowl covered with a kitchen towel until doubled in size (35-45mins or up to an hour)
4. Remove dough from the bowl and shape into a rough square. Fold the dough into thirds and pinch the ends to create a seal.
5. Place your dough seam down in a greased loaf pan (4x9”) and lightly score 4-5 times width wise.
6. Allow to rise in pan until double in size (45mins to an hour)
7. Bake at 375F for 25-30mins until golden brown.
8. Remove from pan immediately and cool on a rack (1 hour)