Homemade Rye Bread

1-1/4 c water
2 c white all-purpose flour
1/2 c light rye flour
2 Tbsp Vital wheat gluten
1 Tbsp SAF instant yeast
2 Tbsp sugar
2 tsp salt
2 tsp carroway seeds

We usually make an oval loaf on a cookie sheet, jellyroll pan or pizza pan and make wide-spaced shallow cuts in the surface, either diagonal or cross-hatched.

Warm the water to about 110 degrees and stir in the sugar and yeast. Let sit until the yeast is softened and it's starting to foam. Add the rye flour, one cup of the white flour, the gluten, salt and carroway seeds and beat with a mixer or whisk until well blended. Add the rest of the flour with a spoon until you can't stir it any more, then knead the rest of the flour in until the dough is soft but not sticky. The flour you need may vary due to elevation or the humidity in your house, but this is about what we use in central Minnesota. Knead until dough is smooth and elastic, cover and let rise. When doubled in size (holes remain when two spread fingers are pushed into the dough,) punch down, knead and shape into whatever shape you like. Bake in 325-degree oven for about 25 minutes.

Serving Size: Makes one 25 oz loaf

Number of Servings: 25

Recipe submitted by SparkPeople user CAROLJCAP.