Droppin' Loaves: A Bread Blog
Rye + caraway = good
Posted: 2011 Jan 09 (Sun) 19:35 UTC
I've been making a rye bread with caraway seeds for about the past month now, but I haven't posted about it yet. I made some yesterday for a late Christmas dinner at my parents'. It turned out well. Here's what I used, though I didn't really measure all the rye flour I added, so that total is a guess. I started at 1 cup and kept adding more while kneading.
- 1 ½ c. water
- 2 tsp. yeast
- 2 tsp. salt
- 1 ½ c. all-purpose flour
- ½ c. whole wheat flour
- 2 c. rye flour
- 2 tsp. caraway seeds
Next time, I'm going to up the seeds to a full tablespoon. I think we can take it.
I baked at 400°F for what must have been 45 minutes. At around minute 20, I lowered it to 375°F because it seemed like a good idea so that the center would cook and the outside wouldn't burn. I'm still working on cooking temperature and time. It could have gone another 5-10 minutes.
