I've included two methods of making this bread using a bread machine. If you want to give it a whirl without using a bread machine, hats off to you. I used the first method below so I could bake it in a loaf pan. Just beware ... the dough is extremely sticky so have some flour on hand to dip your fingers into.
I hope you and yours enjoy this bread as much as we do. I think this would make a spectacular base for a Reuben sandwich. Enjoy!
1 1/4 cups lukewarm water (100F/38C)
2 tbsp dry milk powder
1 tsp salt
2 tbsp brown sugar
2 tbsp molasses
2 tbsp butter
3/4 cups whole wheat flour
1 3/4 cups bread flour
3/4 cup rye flour
1 1/2 tbsp caraway seeds
1 3/4 tsp active dry yeast
Put ingredients into your bread machine pan in the order suggested by the manufacturer (usually wet on the bottom, dry in the middle and yeast on top not touching any liquid).
Method One: Set bread machine to Dough cycle (usually around 2 hours long). Grease the bottom of a large loaf pan. Remove dough (it will be really sticky) and place in prepared pan. Cover with a kitchen towel and let it rise for about 1 hour (see tip below). Preheat oven to 350F. Bake bread for 30 minutes or until you can knock on the top and it's darker than golden brown.
Method Two: Set bread machine to Whole Wheat/Grain Setting for a 2lb loaf.
Allow bread to sit in the pan for about 10 minutes. Using a spatula or knife, gently move knife around the edge of the pan to separate the bread from the pan. Remove bread from pan and allow it to cool on a wire rack. Serve that day or keep leftovers in an air-tight container for a day or two.
Source: My sister, Jennifer care of http://allrecipes.com/recipe/caraway-rye-bread-for-the-bread-machine/
My bread machine is 15+ years old. The knocking sounds it makes while working are likely a clue that I need a new one. What kind do you have?
ReplyDeleteMy oldest bread machine I've had for almost 18 years. It's a Black and Decker and it clunks around when it mixes the dough so I tend to only use it when I have to make a lot of bread. It makes a smaller tall loaf.
ReplyDeleteMy newer (probably 7 years old) bread machine is also a Black and Decker and makes up to 3lb loaves (normal bread shape). It gets a LOT of use for pizza dough and various breads.
Wonderfully explained, I will try it at my home for this sure.
ReplyDeleteIs there any reason that if I use method 1 that I can't divide into rolls?
ReplyDeleteHi Kathy,
DeleteI can't see why you couldn't make them into rolls. I think that would be awesome.
Hi, I know this was posted a while ago, but can you tell me if I can just shape this into a loaf & bake, would the bake time be different? Or is there something else I should do.
ReplyDeleteThanks, Susie
Hi! I have shaped my honey whole wheat bread into a loaf and baked it on a cookie sheet and it turned out well. I can't see why it wouldn't work with this recipe too. It's so much easier to not use a loaf pan, right? Let me know if you give it a go!
DeleteCan this be frozen after baking-I have made this snd my family loves it.want to make
ReplyDeleteMini Rueben’s for party appetizer
I'm not sure about freezing. We tend to eat homemade bread right away. ;)
DeleteMy husband makes big batches of rye bread. Once it’s cooled we slice the loaves and freeze the slices in tightly wrapped portions of 4 or 6 slices…. It works perfectly!
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