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SKU
5123 5172 4052 R123

5123 Caraway Seed Rye Bread

5123 Caraway Seed Rye Bread

Warm the milk (110 degrees) and then add sugar and yeast. When the mixture foams up a bit, you know the yeast is good and ready to be used.

Attach a dough hook to the stand mixer and combine the melted butter, 1 egg, and yeast-sugar-milk mixture. Beat on low speed for 1 minute. Add the Viking Smoked Salt, rye flour, all-purpose flour, and Whole Caraway Seeds.

Beat until all of the flour is incorporated. Increase to medium speed and beat until the mixture forms a ball. Knead the dough for a few minutes on a lightly floured surface.

Lightly oil a bowl and turn the dough so that there is oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

Lightly grease a 5 1/2 by 9-inch baking pan. Remove the dough from the bowl and knead again and place into the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

Preheat the oven to 350°.
Whisk 1 egg in a small dish and brush on to the dough. Bake until brown or about 45 minutes.

- 1 package active dry yeast

- 1 tablespoon (5172) Demerara Sugar or Brown Sugar

- 3 tablespoons unsalted butter, melted

- 2 eggs

- 1 cup milk, warmed up

- 1 ½ teaspoon (4052) Viking Oak Smoked Salt (adds a background old world homemade taste)

- 1 cup rye flour

- 2 ½ cups all-purpose flour

- 2 tablespoons (5123) Whole Caraway Seeds

- 1 teaspoon vegetable oil

Serve with Olive Oil and any of our Herb Blends for a dipping sauce.

Caraway Seeds add a unique anise flavor infusion

 

More Information
SKU 5123 5172 4052 R123
Ingredients

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Prep Time 15 Minutes + 2 Hours for
Cook Time 45 Minutes
Total Time 3 Hours
Yield 8 Servings
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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