· 1 1/4 cups water (140 degrees F or just barely hot to the touch)
· 4 tablespoons butter, softened (or vegetable oil)
· 2 tablespoons honey, warmed
· 2 1/2 teaspoons active dry yeast
· 1 teaspoon salt
· 3 teaspoons caraway seed
· 1 2/3 cups rye flour
· 2 cups bread flour
· 1/4 cup vital wheat gluten
· 1/4 cup dry milk powder
Preheat oven to 350 degrees F and lightly grease 1 loaf pan. In a small bowl combine the water, butter, honey, and yeast. Mix thoroughly and allow to set until bubbly and creamy (a few minutes). In a large mixing bowl combine the remaining ingredients. Mix thoroughly. Stir in the yeast mixture. Knead rye dough (add more rye flour if necessary) and shape into a ball. Allow to rise covered in a warm place 30 minutes or until doubled in size.
Then place Jewish rye dough (do not punch down) in a bread pan. Allow to rise, again, covered in a warm place 30 minutes or until doubled in size. Bake for 30 - 35 minutes. Remove from pan and allow to cool at least 45 minutes on a wire rack.
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