German Rye Bread

Ingredients

• 1 cup warm water
• 2 tablespoons active dry yeast
• 1 teaspoon sugar
• 3/4 cup warm milk
• 1/4 cup vegetable oil
• 2 tablespoons salt
• 2 tablespoons caraway seed
• 4-5 cups rye flour
• 1/2 cup wheat flour
• 1/2 cup all-purpose flour

Directions

1. In a small bowl, combine the warm water, yeast, and sugar. Stir to combine and let sit for 10 minutes, until bubbly.
2. In a large bowl, combine the milk, oil, salt, and caraway seed. Add the yeast mixture and stir to combine.
3. Add the rye flour, wheat flour, and all-purpose flour, 1 cup at a time, stirring after each addition. When the dough is too stiff to stir, turn it out onto a lightly floured surface and knead for 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and shape into a loaf. Place the loaf in a greased 9×5 inch loaf pan, cover with a damp towel, and let rise for 45 minutes, or until doubled in size.
6. Preheat the oven to 375°F. Bake the loaf for 40-45 minutes, or until golden brown. Let cool before slicing.

Interesting Facts

• Rye bread has been a staple in German cuisine for centuries.
• Rye flour is high in dietary fiber and is a good source of iron and magnesium.
• German Rye Bread is traditionally served with cheese, cold cuts, and pickles.