Rustic Rye Bread - Mom
Makes 2 loaves
2 1/4 tsp. yeast
1 3/4 C warm water (110-115 degrees), divided
1/4 C brown sugar, packed
1/4 C molasses
3 T caraway seed
2 T olive oil
3 tsp. salt
1 3/4 C rye flour
3/4 C wheat flour
1 3/4 - 2 1/4 C all-purpose flour
In a large bowl, dissolve the yeast in 1/4 C warm water. Then, add in the brown sugar, molasses, caraway, oil, salt and remaining water. Mix well.
Add the rye flour, whole wheat flour and 1 3/4 C all-purpose flour. Knead until smooth. Add in enough remaining flour to make a firm dough. Knead dough for 6-8 minutes, until dough is smooth and elastic.
Place dough into a lightly greased bowl. Cover and allow to rise for 1 hour, until doubled in size.
Punch the dough down, and divide dough into 2 equal parts. Shape dough into two loaves. Place on a lightly greased cooking sheet; cover and allow the dough to rise until doubled, about 1 hour.
Bake the loaves at 350 for 30-35 minutes, or until golden brown.
Cool loaves on wire racks.