Page 24 - My Cookbook

INGREDIENTS
Caraway Rye Bread
Bread
Prep 10 mins. to 20 mins ∙ Cook 35 mins. to 40 mins ∙ Makes 1 large loaf or 2 smaller loaves. ∙ Difficulty Medium ∙ Source King Arthur Flour
8 ounces lukewarm water
3 3/4 ounces white rye, medium rye, or pumpernickel flour
1/2 ounce sugar
2 1/4 teaspoons instant yeast
4 ounces sour cream (low-fat is fine; please don't use nonfat)
1/4 to 1/2 ounce caraway seeds, to taste
1 1/2 teaspoons salt
9 7/8 ounces King Arthur Unbleached All-Purpose Flour or First Clear Flour
7/8 ounce vital wheat gluten or King Arthur Rye Bread Improver, optional, for best rise
DIRECTIONS
1) In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft
batter. Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead.
2) Add the remaining ingredients, and mix and knead the dough together by hand, mixer or bread machine until it's fairly smooth. The nature of rye dough is to be sticky, so don't be tempted to add too much flour.
3) Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes.
4) Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf. Place them on a lightly greased or parchment-lined baking sheet.