Double Light Rye Bread

Name: Double Light Rye Bread
Prep time: 25 min
Cook time: 40 min
Yield: 2
Ingredients: 1 4 cups King Arthur Unbleached All-Purpose Flour; 1 2 cups rye flour: white, medium, or pumpernickel; 1 2 teaspoons instant yeast; 1 2 tablespoons brown sugar; 1 2 teaspoons salt; 1 3 tablespoons butter; 1 1/4 cup molasses; 1 1/4 cup Baker's Special Dry Milk or nonfat dry milk; 1 1 tablespoon caraway seeds; 1 1 to 2 cups lukewarm water*; 1 *Use the greater amount of liquid in winter or in drier climates; the lesser amount in summer, or in a humid environment.

Double Light Rye Bread was pinched from <a href="http://www.kingarthurflour.com/recipes/double-light-rye-bread-recipe" target="_blank">www.kingarthurflour.com.</a>

"This sandwich rye bread is super-light and moist; and the recipe makes two loaves, thus the "double." Our thanks to the cooks on the classic Maine schooner Sylvina W. Beal, launched in 1911 in East Boothbay. They shared a version of this recipe with one of their passengers nearly 20 years ago, on a cruise he took out of Belfast; and he kindly passed it along to us. We've modernized it a bit, and are happy to share this bit of Maine nautical/culinary history with you...."

INGREDIENTS

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1 4 cups King Arthur Unbleached All-Purpose Flour

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1 2 cups rye flour: white, medium, or pumpernickel

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1 2 teaspoons instant yeast

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1 2 tablespoons brown sugar

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1 2 teaspoons salt

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1 3 tablespoons butter

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1 1/4 cup molasses

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1 1/4 cup Baker's Special Dry Milk or nonfat dry milk

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1 1 tablespoon caraway seeds

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1 1 to 2 cups lukewarm water*

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1 *Use the greater amount of liquid in winter or in drier climates; the lesser amount in summer, or in a humid environment.

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