-
1
In a large bowl, stir the yeast into 1 1/2 cups warm (105 to 115F) water; let stand for 5 minutes to soften.
-
2
Add the molasses, butter, caraway seeds, and salt.
-
3
Stir in the rye meal.
-
4
Let stand for 15 minutes.
-
5
Stir in the bread flour 1 cup at a time.
-
6
Beat in enough flour to make a stiff dough.
-
7
Turn the dough out onto a lightly floured board.
-
8
Cover with a cloth and let stand for 5 to 15 minutes.
-
9
Wash and grease the bowl; set aside.
-
10
Sprinkle the work surface with flour and knead the dough until smooth, 5 to 10 minutes.
-
11
Place in the greased bowl, turning to grease all sides.
-
12
Cover and let rise in a warm place until doubled, about 2 hours.
-
13
Punch the dough down.
-
14
Divide in half.
-
15
Shape each half into a loaf.
-
16
Grease two 9 x 5-inch loaf pans and place the loaves in the pans smooth side up.
-
17
Cover and let the dough rise until almost doubled, 45 minutes to 1 hour.
-
18
Position the oven racks so that the top rack is in the center of the oven.
-
19
Place a shallow pan of water on the very bottom rack in the oven.
-
20
Preheat the oven to convection bake at 325F for at least 20 minutes.
-
21
Fill a spray bottle with water and spray the loaves with water.
-
22
Place on the center rack in the oven.
-
23
Bake for 35 to 40 minutes or until a wooden skewer inserted into the center of each loaf comes out clean and dry.
-
24
Turn the bread out of the pans; cool on a wire rack.
