Rye Bread/Caraway Seed

Herbs and Butters

Recipe Ladies Family Herb Garden

3 ½ cups all-purpose flour

2 cups rye flour

2 packages active dry yeast

2 cups warm water

¼ cup packed dark brown sugar

2 tablespoons butter, melted

½ teaspoon salt

2 tablespoons caraway seed

Cornmeal

Caraway seeds

Preheat oven to 375-degrees. Sift flours together onto a sheet of wax paper. In a small bowl, activate the yeast with warm water. When bubbles begin to appear, stir in the brown sugar, butter, caraway seed and salt. Mix together with a wooden spoon or an electric mixer with a dough hook attachment for 3 minutes. Turn out onto a lightly floured surface. If dough is sticky, add a little more all-purpose flour. Knead 8 to 10 minutes. Shape into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 hour. Punch dough down. Divide dough in half. Shape into 2 round loaves. Place on a baking sheet coated with cooking spray and sprinkled with cornmeal. Lightly sprinkle caraway seeds over. Cover and let rise in warm place for 45 minutes. Bake for 35 to 40 minutes or until bread tests done. Remove from baking sheet and cool on wire rack.

Yield: 2 loaves.

*To harvest seeds, wait till the plant matures fully. Collect the seed heads when they are turning brown. Place in a paper bag with air holes and hang in a cool dark place. After seeds drop off, spread them on a tray made of very fine wire mesh until dry. Store in an airtight container and use a needed.

Carolyn Gass Hardimon, M. S. Home Economist www.recipeladies.com

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