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Caraway Bread

  • 4 cups milk, scalded
  • 1/2 cup brown sugar
  • 2 Tbsp sugar
  • 1 1/2 tsp salt
  • 1 yeast cake
  • 9 cups rye flour
  • 1 Tbsp caraway seeds
Put the sugar and salt in a bread raiser and pour the hot milk over them. When cool, add the flour and yeast cake. Beat vigorously with a wooden spoon for 5 minutes, working in the caraway seeds. Cover the pan and set in a warm location until the batter doubles its bulk. Beat it down.

Shape into loaves and let it rise. Bake.
Submitted by Tess M May 17, 2010 15 min 30 min 45 min

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