Rye Caraway Bread for St. Patrick’s Day

With St. Patrick’s Day just over a week away I have fun corned beef recipes lined up this week and a few green recipes for next week. You can’t have a good corned beef sandwich without good rye bread so this is the bread to make. I have made several rye bread recipes and this one is really delicious and it is fuss free, as far as homemade bread goes. It is a super simple bread recipe with just a few steps yielding a great depth of flavor. I have loved The Homemade Kitchen since the first time I opened the book. We’ve enjoyed the Chocolate syrup, and cinnamon swirl bread along with the rye bread. I can’t wait to try the roasted salmon with yummy sauce. You will want this bread for my next post! So read up and have a baking day. You have one weekend left before St. Patrick’s Day maybe one of those days will turn into a baking day?

Caraway Rye Bread

You would never know that this bread was previously frozen!

Caraway Rye Bread

2 Cups Warm Water
2 Tablespoons Sugar
2 1/4 teaspoons Instant Yeast
1/2 Cup Oil, I used Olive Oil
1/4 Cup Pickle Juice {I use this one}
5 Cups Bread Flour
2 Cups Rye Flour
1 Tablespoon Sea Salt
2 Tablespoons Caraway Seeds
Oil or Non-Stick Spray for bowl and Baking Pans

1. In the bowl of your stand mixer combine warm water, sugar, yeast, oil, and pickle juice give it a little stir. Add bread flour, rye flour, sea salt and caraway seeds. Stir until you have a shaggy dough.

2. Using the dough hook knead on medium-low speed for 10 minutes. The dough will be wet and sticky. Transfer dough to a large greased bowl or dough doubling container. Allow to rise until dough has increased by half of its original size. Depending on the temperature in your house it could take 1 to 2 1/2 hours.

3. Lightly flour the counter and your hands. Turn dough onto the counter and cut in half.  Gently shape each half into a ball and allow to rest for  15 minutes under a tea towel.

4. Grease two 8 1/2 inch by 4 1/2 inch loaf pans. Take one ball of dough and shape it into a 5 by 8 rectangle, starting with the 5 inch side roll like you would for cinnamon rolls. Pinch the seam closed and place seam side down in your prepared pan. Repeat with remaining dough ball. Cover the pans with the tea towel and spray with a little water to keep your dough moist. Allow to rise until the dough is 1 inch above the rim of your loaf pan and holds an indent when you press on the surface. Rising can take anywhere from 1 1/2 – 3 hours depending on the temperature in your house.

5. Preheat oven to 450*. Bake for 25-30 minutes until both loafs are golden brown. Allow to cool on a wire rack for 30 minutes before removing from loaf pans. Let bread cool completely before slicing. Once the bread is fully cooled I wrap one tightly in tin foil and freeze while we enjoy the other loaf right away. Enjoy.

Slightly adapted from The Homemade Kitchen.

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