Rye Bread

2 tbsp honey
2 tbsp molasses
1 tsp salt
1 tbsp butter
1 tbsp caraway seed
½ cup boiling water

2¼ tsp active dry yeast (1 package = 2¼ tsp)
½ cup hot water (105° to 115°)

1 cup rye flour
1¾ cups all-purpose flour

1. Combine first group of ingredients and stir until honey, molasses and butter all dissolve. Set aside to cool to lukewarm.
2. Sprinkle yeast onto ½ cup of hot water in mixer bowl. (Proof the yeast = it should start to foam within 5 minutes.)
3. Add the lukewarm honey, molasses and butter mixture to the mixer bowl.
4. Add the rye flour and first cup of all-purpose flour to the mixer bowl. Mix on speed 2 with dough hook for 1 minute or until well mixed.
5. Continuing on speed 2, add the remaining ¾ cup all-purpose flour, a little at a time, and mix for an additional 2 minutes or until dough starts to clean the sides of the bowl. Dough should be fairly wet and sticky.
6. Continue kneading on speed 2 for an additional 2 minutes, Dough should remain fairly wet and sticky.
7. Place dough in greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.
8. Punch down and then shape into a round loaf and place on greased baking sheet. Cover and let rise in a warm place until doubled in size, about 1 hour.
9. Preheat oven to 350°. Bake bread for 30 to 45 minutes. Tent loaf with tin foil if the top starts to brown too quickly.
10. Remove loaf from baking sheet immediately and cool on a wire rack.

Nutrition

Per slice:

• 96 calories
• 2g protein
• 20g carbohydrates
• 1g fat
• 0mg cholesterol
• 143mg sodium

Source

Kitchenaid Mixer User’s Guide