Recipe - Delicatessen Rye Bread

2 To 2 Three fourths CUpS allpurpose or
Unbleached flour
1 tablespoon Caraway seed
1 cup Milk
2 cup Rye flour
Three fourths cup Water
2 teaspoon Salt
2 tablespoon Molasses
2 pack Active dry yeast
2 tablespoon Oil

Combine 1 Three fourths CUpS allpurpose flour, salt, yeast, and caraway seed in a
large mixing bowl. Heat milk, water, molasses, and oil in a saucepan over
low heat until very warm (120 to 130F). Add liquid gradually to flour
mixture, beating on high speed of electric mixer; scrape bowl occasionally.
Add 1 cup rye flour, or enough to make a thick batter. Beat at high speed 2
minutes. Stir in remaining rye flour and enough allpurpose flour to make a
soft dough. Turn dough onto a floured surface; knead until smooth and
elastic (about 5 minutes). Cover with bowl or pan and let rest 20 minutes.
Divide in half. Shape into 2 round loaves; place on greased baking sheets.
Cover; let rise until double in bulk (30 to 45 minutes). Bake at 375F 35 to
40 minutes, or until done.

2 LOAVES

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini