MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Caraway Seed Rye Bread
 Categories: Breads, German
      Yield: 2 Loaves

    1/2 oz Active dry yeast (2 env)
      2 c  Water; warm (115°F/46°C),
           - divided
    1/4 c  Brown sugar; packed
      1 tb Caraway seeds
      1 tb Canola oil
      2 ts Salt
  2 1/2 c  Rye flour
  2 3/4 c  A-P flour; up to 3-1/4 c
           - divided

  In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown
  sugar, caraway, oil, salt, and remaining water; mix well. Stir in
  rye flour and 1 cup all-purpose flour; beat until smooth. Add
  enough remaining all-purpose flour to form a soft dough.

  Turn onto a floured surface; knead until smooth and elastic, 6 to
  8 minutes. Place in a greased bowl, turning once to grease top.
  Cover and let rise in a warm place until doubled, about 1 hour.

  Punch dough down; divide in half. Shape each half into a ball;
  place in two greased 8" round baking pans or ovenproof skillets.
  Flatten balls to a 6" diameter. Cover and let rise until nearly
  doubled, about 30 minutes. Bake @ 375°F/190°C for 25 to 30 minutes
  or until golden brown.

  Recipe by Millie Feather, Baroda, Michigan

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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