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Caraway Rye Bread




Source of Recipe


by Shanny, adapted from a King Arthur recipe


Recipe Introduction


KA stands for King Arthur products. This recipe is adapted from a KA recipe.


List of Ingredients




1½ cups KA Rye Blend
2 tbsp. sugar
2 tbsp. caraway seed
1½ tbsp. vital wheat gluten
2 tbsp. KA rye bread improver
2½ tbsp. KA Heidelberg Rye Sour
2 tsp. active dry yeast
1½ tsp. salt
1 c. + 2 tsp. warm water (or as needed for sticky dough)
1/2 cup sour cream
1¾ cups all purpose flour

Recipe



Stir together first eight ingredients; add warm water & sour cream; mix well until dough is soft & shaggy. Allow dough to rest 20 minutes. Knead in all-purpose flour. Dough will be sticky. Place dough in oiled bowl, cover & let rise in a warm, draft-free location until double in bulk - about 1 hour.

Gently deflate dough and form into a loaf. Bake in medium-size greased loaf pan or on a greased parchment-lined baking sheet. Cover and let rise until almost double in bulk, about 1 hour. Make two or three slashes in loaf and bake at 350° for 40-45 minutes, or until an instant-read thermometer inserted into the center of the loaf registers 190° to 200°. Cool on wire rack.