kummelroggenbrot or caraway rye bread
(1 rating)
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I love Caraway Rye Bread and it is not easy to find. So I have to make my own. This recipe is from my Mader's Cookbook purchased in 1981. Mader's is a well known German Restaurant in Milwaukee. This is my favorite rye bread!!
(1 rating)
prep time
3 Hr
cook time
35 Min
Ingredients For kummelroggenbrot or caraway rye bread
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2yeast, cake compressed
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2 clukewarm water
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3 Tbspdark molasses
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3 Tbspmelted butter
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3 to 3 1/4 cflour
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2 1/2 crye flour
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3 tspsalt
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2 Tbspcaraway seeds
How To Make kummelroggenbrot or caraway rye bread
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1Crumble yeast in large mixing bowl and pour on water 115 degrees. Add the molasses and the melted butter. NOTE: I use my kitchen aid mixer
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2Mix together the flour, rye flour, salt and caraway seeds. Add half to yeast mixture and beat well.
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3Change paddle for dough hook. Add remaining flour mixture slowly and let dough hook do the kneading. Knead until smooth. At least 10-15 minutes.
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4Turn dough into buttered bowl. Cover and let rise in warm place until double. About 1 hour.
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5Turn dough out onto floured board. Cut into two and let rest for 10 minutes.
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6Mold into round loafs and place on buttered pan. I use parchment paper buttered. Cover and let rise for 1 hour or until double.
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7Preheat oven at 400 degrees. Bake for 35 minutes.
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