
Light Rye Bread with Caraway Seeds
Author: Shoshanna Lee

Bake this fiber-packed, easy-to-make and flavorful rye bread which also consists of caraway seeds for added taste to make your evening tea time, merrier.
Preparation Time: 1 hour 30 minutes
Cooking time: 50 minutes
Servings: 10
Ingredients:
Author: Shoshanna Lee

Bake this fiber-packed, easy-to-make and flavorful rye bread which also consists of caraway seeds for added taste to make your evening tea time, merrier.
Preparation Time: 1 hour 30 minutes
Cooking time: 50 minutes
Servings: 10
Ingredients:
- 2 cups rye flour
- 1 cup all purpose wheat flour
- 1 tsp dried yeast
- 50 gm unsalted butter (melted)
- 1 tsp castor sugar
- 1 tsp salt
- 1 egg
- 1/2 cup lukewarm milk
- lukewarm water (for kneading)
- 1 tsp caraway seeds
- 3 to 4 tsp of egg white
Instructions:
- Sift rye flour and wheat flour together for about half a minute.
- Add dried yeast in lukewarm milk and whip for a minute.
- Add castor sugar as well and continue beating for another couple of minutes.
- Add it in the flour base with whipped egg, half the quantity of caraway seeds, unsalted butter and salt.
- Start kneading and slowly add small quantities of lukewarm water until you get a nice elastic dough ball.
- Cover with a plastic sheet and keep aside in a warm and damp corner for at least an hour.
- Grease the baking tin with butter or oil and carefully arrange the swollen dough keeping over an inch space free to help it swell.
- Brush the top with egg white and sprinkle the remaining half of the caraway seeds.
- Bake in a preheated oven at 360 degrees for about 50 minutes.
- Cut in your desired shape after the bread reaches room temperature.
- Serve with dip, melted cheese or flavored cream.
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