1/4 cup warm water
1 pkg. active dry yeast
1 3/4 cups boiling water
1 tbsp. non-fat dry milk powder (optional)
1/2 cup molasses
3 tsp. salt
1 tablespoon caraway seeds
2 tablespoons butter or lard
2 cups unsifted rye flour or rye meal
3 or 4 cups sifted bread flour

Boil 1 1/2 cups water, add butter (or lard), non-fat dry milk powder (optional), salt and molasses.

While this cools, dissolve the yeast in 1/4 cup 110°F-115°F water with 1 tsp. sugar. Set aside for 5-10 minutes.

In a large mixing bowl, combine rye flour, white flour and yeast mixture. When butter mixture is lukewarm (80-90F) stir into the flour mixture and mix with paddle attachment of stand mixer for about 6 minutes (or 10 minutes if kneading by hand). Add caraway seeds near the end of the kneading time.

Finish kneading on a lightly floured work surface until dough is smooth and elastic. Place in a greased bowl, turning once to coat with oil; cover and let rise in a warm, draft-free place until doubled in size (about 40-60 minutes).

Punch dough down; divide into two portions and shape into two balls. Let rest for 5 minutes, then shape into two loaves.

Let rise, again, until fully doubled in size (about 60 minutes).

Bake loaves in a preheated 375°F oven for about 45 minutes or until loaf is light and temperature at center is about 190-200°F with an instant read thermometer.

Loaves may be baked as rounds, or bake in a cast iron skillet or standard loaf pans.

Variation: Boil 1 large, starchy, peeled potato in the water until soft and mash the potato into the water. Measure out and use as the water in this recipe. For a darker loaf, 1/2 tsp. espresso powder or 1 oz. unsweetened chocolate may be added.

Tips for breadmaking success: It is important to allow the dough to rise until fully doubled before baking, or the loaf will be heavy.

Use as little flour as possible to be able to handle the dough. It helps to oil your hands with olive oil before kneading to avoid having to add more flour.

Don't substitute whole wheat flour for all of the white flour, or the dough will not have sufficient gluten to rise well. In this recipe, 2 cups whole wheat flour may be substituted for the bread flour, but the dough will not rise as much.

Adding a tablespoon of malted milk powder to the flour, will help heavy doughs to rise better. A few drops of lemon juice will help make the dough easier to knead.

Don't bake the bread for too long; it will be dry.

Submitted by: CM