I have an heirloom cast-iron bread pan that is just perfect to make this bread. The bread itself is ideal, thinly sliced, to make delicious deli-style sandwiches at home. You will make it often, I'm sure. I have also made this bread as a sheepherder loaf with good results.
| Preparation: 2 hours 30 minutes |
Life Experience Recipe |
| Makes: one 8x4 loaf |
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| Ingredients: |
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- 1/2 cup water
- 1 tablespoon vegetable oil
- 2 tablespoons honey
- 1 teaspoon salt
- 1 cup rye flour
- 2 teaspoons active yeast
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- 1/2 cup milk
- 1 tablespoon soft tub margarine
- 1 teaspoon sugar
- 3 teaspoons caraway seedes, divided
- 2 cups bread flour
- 1 egg for egg wash
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- Set 1 teaspoon of the caraway seeds aside to sprinle on crust later.
- Mix all remaining ingredients, except egg, together and make your dough. Knead until elastic and non-sticky. Set aside, covered in a warm place, until doubled. (Use bread machine, if desired, to make dough.)
- Punch down dough and form into loaf shape. Place in 8x4-inch bread pan prepared with a light coating of cooking spray. Place in warm location to rise until nicely crowned.
- Beat egg. Brush loaf with egg mixture. Sprinkle with reserved caraway seeds.
- Bake in a preheated 375° F oven for 30- to 35 minutes or until a rich golden brown. Cool in bread pan for 10 minutes before turning out onto rack to finish cooling.
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Latest revision done September 2005
