Yeast Breads: Caraway Rye Bread

Caraway seeds are delicious, especially when paired with a mild onion flavor. That's what makes this bread tasty. You can use this bread for sandwiches, toast, or simply throw scrambled eggs on top of it and call it a day. It's versatile and it smells great as its baking.


Ingredients


1¼ tsp bread machine or quick rise yeast
2 cups all purpose flour
1 cup rye flour
2 tsp caraway seeds
1 tsp salt
¾ tsp onion powder
2 tbsp brown sugar
2 tbsp butter or margarine
1⅛ cup water
1 egg, slightly beaten
Coarse salt


Preparation


There's no need to dissolve quick rise yeast, so throw everything except the egg and the coarse salt into a large bowl and mix until you have a consistent dough. Turn the dough out onto a floured surface and knead for 5 to 10 minutes, until dough is smooth and slightly stretchy. Place in a slightly oiled bowl and cover loosely. Let rise in a warm location until doubled in size, about 1 hour.


Punch down dough, removing all air bubbles. Shape dough into a loaf. You can use a greased bread pan if you like, though for this dough I don't. Cover the loaf once again and allow to rise, this time about 45 minutes. It should once again double in size.


Heat oven to 375°F. Use a bread lame or a sharp knife to create slightly gashes in the loaf. These gashes should run diagonally and be no deeper than ¼-inch deep. Brush the loaf with the beaten egg and sprinkle with coarse salt. Bake for 22 minutes, until loaf is browned and sounds hollow when tapped.


Allow loaf to cool for at least 20 minutes before cutting.