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    Caraway Rye Bread


    Source of Recipe


    Unknown
    Exchanges
    Yield: 1 loaf (16 slices)

    2 pkg. (1/4 oz., each) active dry yeast
    1-1/2 c. warm water (110-F to 115-F), divided
    3 T. molasses
    3 T. margarine, melted
    1 T. caraway seed
    1 tsp. salt (Do Not leave out)
    1-1/2 to 2 c. flour
    1-1/2 c. whole wheat flour
    1 c. rye flour

    In a mixing bowl, dissolve yeast in 1/2 c. water. Add molasses, margarine, caraway, salt and remaining water; mix well. Combine flours; add 3 c. to batter. Beat until smooth. Add enough remaining flour to form a firm dough,

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

    Punch dough down; shape into a round loaf. Place on a baking sheet, coated with nonstick cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 375-F for 20-25 minutes or until golden brown.

    Nutritional Analysis: One slice equals: 128 alories...153 mg sodium...0 cholesterol...26 gm carbohydrate...4 gm protein...1 gm fat ++++ Exchanges: 2 starch

 

 

 

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