Yeast Breads: German Rye Bread

Caraway, onion, and celery seed come together to give this hearty rye bread a distinctive flavor that's sure to please the whole table.


Ingredients


2 tbsp dried onion flakes
1 tsp sea salt
1 tsp garlic powder
2 tsp caraway seed
½ tsp celery seed
1 cup bran flakes
1¼ tsp bread machine or quick rise yeast
1½ cup warm water
¼ cup dark corn syrup
¼ cup oil
1 egg
2 cups all purpose flour
1 cup rye flour


Preparation


This is a batter bread, so it's easy enough to make. Place all ingredients in a large, nonmetal bowl and blend until a stiff batter forms. Cover the bowl and let rise in a warm location until doubled in size, about 1 hour. Rye flour can cause the rising to slow down a bit, so you might need a little longer.


Spray a bread pan with cooking spray to prevent sticking. Stir down the dough to remove all air bubbles. Stir briskly. The rye flour may hide some of the air bubbles otherwise. Turn the dough into the bread pan and smooth the top of the dough. Cover and let rise until doubled in size, again about 1 hour.


Heat oven to 350°F. Bake loaf for 35 minutes, until loaf has deepened in color and sounds hollow when tapped. Cool for 10 minutes in the pan, then cool completely on a wire rack.


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