Casserole Rye Bread

 

Serves: 12

 

 

2 packages Rapid Rise Yeast

3 Tablespoons sugar

1 teaspoon of salt

3 cups flour

2 Tablespoons caraway seed

2 Tablespoons olive oil

1 cup of milk

1 cup of water

1 cups of rye flour

 

In large bowl combine, 2 packages of Rapid Rise Yeast, sugar, salt, 2 cups flour, and 1 teaspoons of caraway seeds.

 

Combine oil, milk and water and heat to 130 degrees (2 minutes in microwave).

 

With mixer on low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium and beat 2 minutes. Beat in cup rye flour to make thick batter. Beat 2 minutes more. Stir in 1 additional cup of rye flour and 1 additional cup of all purpose to make a stiff dough. If too sticky add another spoonful of rye flour. Should leave sides of bowl.

 

Cover and let rise for 1 hour.

 

Grease 2-quart casserole dish. Preheat the oven to 400.

 

Stir down dough and grease all sides and shape into a ball. Brush with 1 tsp milk and sprinkle with 1 tsp caraway seeds.

 

Bake 45 - 50 minutes. Cover with foil if it browns too quickly.