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