Ingredients:
1 c. water
3 tbsp water
2 tbsp sugar
1 1/4 c. rye flour
2 1/4 tsp. instant yeast
1/2 c. sour cream
2 tbsp caraway seeds
1 1/2 tsp. salt
2 c. all purpose flour
2 tbsp vital wheat gluten
Cooking Instructions
Combine water, sugar, rye flour and yeast, mixing to form a wet dough. Let dough rest for 20 minutes. Add remaining ingredients and knead by hand or by mixer until smooth...will be a bit sticky. Place dough in an oiled bowl, cover, and let rise until doubled, about 1 hour. Punch down, knead for a minute or two, shape into 2 smooth oval loaves. Place loaves on greased baking sheet, cover and let rise until doubled, about 1 hour. Preheat oven to 350°, bake for 35-40 minutes.
Note: Can also make rolls with this dough.
1 c. water
3 tbsp water
2 tbsp sugar
1 1/4 c. rye flour
2 1/4 tsp. instant yeast
1/2 c. sour cream
2 tbsp caraway seeds
1 1/2 tsp. salt
2 c. all purpose flour
2 tbsp vital wheat gluten
Cooking Instructions
Combine water, sugar, rye flour and yeast, mixing to form a wet dough. Let dough rest for 20 minutes. Add remaining ingredients and knead by hand or by mixer until smooth...will be a bit sticky. Place dough in an oiled bowl, cover, and let rise until doubled, about 1 hour. Punch down, knead for a minute or two, shape into 2 smooth oval loaves. Place loaves on greased baking sheet, cover and let rise until doubled, about 1 hour. Preheat oven to 350°, bake for 35-40 minutes.
Note: Can also make rolls with this dough.
