Rye Bread

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

2¼ tsp rapid rise yeast (1 package = 2¼ tsp active dry yeast)
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 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