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   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Caraway Seed Rye Bread   
    Categories: Breads   
         Yield: 2 Loaves   
       
       1/2 oz (2 env) active dry yeast   
         2 c  Warm water (115ºF/46ºC);   
              - divided   
       1/4 c  (packed) brown sugar   
         1 tb Caraway seeds   
         1 tb Canola oil   
         2 ts Salt   
     2 1/2 c  Rye flour   
     2 3/4 c  (to 3 1/4 c) A-P flour;   
              - divided   
       
     In a large bowl, dissolve yeast in 1/2 cup warm water.   
     Add brown sugar, caraway, oil, salt and remaining water;   
     mix well. Stir in rye flour and 1 cup all-purpose flour;   
     beat until smooth. Add enough remaining all-purpose   
     flour to form a soft dough.   
        
     Turn onto a floured surface; knead until smooth and   
     elastic, 6-8 minutes. Place in a greased bowl, turning   
     once to grease top. Cover and let rise in a warm place   
     until doubled, about 1 hour.   
        
     Punch dough down; divide in half. Shape each half into a   
     ball; place in 2 greased 8" round baking pans or   
     ovenproof skillets. Flatten balls to a 6" diameter.   
     Cover and let rise until nearly doubled, about 30   
     minutes. Bake @ 375ºF/190ºC for 25-30 minutes or until   
     golden brown.   
        
     Millie Feather, Baroda, Michigan   
        
     Makes: 2 loaves (10 pieces each)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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