Winning Rye Bread

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I have been on a quest for quite a while for a winning recipe for Rye Bread. I've tried quite a few, and even thought I had the best I could make, but this loaf beats them all. I have been dying to make it again, and I think I'll do it today. I cut the recipe in half and it still makes two loaves, but I think Sister Margaret, my son's senior English teacher, might just like a loaf.

The recipe came from allrecipes.com, and I followed it pretty precisely, except for halving it.

Rye Bread
2 loaves

1 t. active dry yeast
2 cups warm water, divided
1 cup rye flour
3 T. sugar
2 T. caraway seeds (more or less to taste -- I used 2 T.)
1 t. salt
3 -1/2 to 4 cups all-purpose flour

2 t. cornmeal
1 egg, lightly beaten
caraway seed

In a large mixing bowl, dissolve yeast in 1 cup warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced.

Stir in the sugar, caraway seeds, salt, 2 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes (or use dough hook on mixer). Cover and let rest for 15 minutes.

Divide dough into two portions. Shape into two round loaves, about 6 to 7 in. across. Coat a baking sheet with nonstick cooking spray (or place parchment down); sprinkle with cornmeal. Place loaves on pan side by side. Cover and let rise until doubled, about 45 minutes.



With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with caraway seeds (I like a lot, but do this to taste).


Bake at 400 degrees F for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.

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Source: modified from allrecipes.com