Makes 1 round loaf (12 slices)
Bake this caraway rye bread in an oiled, 9-inch cake pan or on a baking stone sprinkled with cornmeal. If you use a bread maker, you can either remove the dough after the final rise and bake as described below, or bake it in the bread machine’s pan (the latter produces a much denser loaf). Be aware that this recipe lists the ingredients in the order required for hand mixing, not baking in a bread machine. If you use a bread machine, follow the manufacturer’s instructions for the order in which to put ingredients into the machine.
- 1½ cups warm water (110°F)
- 1 tablespoon active dry yeast or bread machine yeast
- 3/8 cup flaxseeds
- 1 tablespoon caraway seed
- 2 tablespoons extra-virgin olive oil or canola oil
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ cup finely chopped walnuts
- 1¼ cups rye flour
- ½ cup vital wheat gluten
- 2 to 2¼ cups bread flour
- Cornmeal to sprinkle on baking stone or oil for oiling pan
- If mixing by hand, put the water in a large mixing bowl. Sprinkle the yeast over it, and let it dissolve; allow it to set for about 5 minutes. Stir in the remaining ingredients in the order listed above, adding more bread flour as needed to make the dough stiff.
- Knead the dough for 10 minutes; it will become smooth and elastic when it’s ready. Put it in a deep bowl, cover with a damp towel, and let it rise in a warm place until doubled in bulk, about 1 to 3 hours.
- Punch down the dough; shape into a ball. Place the dough on a baking stone sprinkled with cornmeal or in an oiled 9-inch round baking pan. Cover and let it rise again until doubled in bulk, about 1 to 3 hours.
- Preheat the oven to 400°F. Bake for 10 minutes, then reduce the heat to 350°F and bake for about 30 minutes more or until the loaf sounds hollow when tapped on the bottom. Cool on a rack before slicing. To freeze extra loaves, cool and wrap in plastic. Allow the bread to thaw for 30 minutes before slicing.
Nutritional contents per slice ( 1/12 loaf): Calories 231; Total fat 7.9 g; Saturated fat 0.8 g; Cholesterol 0 mg; Sodium 216 mg; Total carbohydrate 32 g; Protein 8 g.
Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Tucson, Arizona.
Click here for the original article, Best Whole Foods Breakfast.