Yields 2 small free-form ovals or one 9 x 5 loaf (I make mine in the loaf pan)

2 cups First Clear flour (9 oz.)
1 1/4 cups white or medium rye (5.5 oz.)
2 tablespoons sugar
2 1/4 teaspoons instant yeast
2 tablespoons rye dough enhancer or vital wheat gluten
1 1/2 teaspoons Deli Rye Flavor (optional)
1 1/2 teaspoons salt
2 tablespoons caraway seeds
1/2 cup sour cream (4 oz.)
1 cup + 3 tablespoons water (9.5-10 oz.)

NOTE: Click here for the KAF Baker's Catalogue that carries the First Clear and Rye flours, plus the Rye Dough Enhancer and Deli Rye Flavor. They all combine to make a terrific loaf of rye bread!

In a large mixing bowl, whisk together the first clear and rye flours with the, sugar, yeast, rye dough enhancer, rye flavor, salt and caraway seeds (or ground up seeds). Add the sour cream and 1 cup of the water and mix, adding only enough flour or water, to form a shaggy dough. Let the dough rest for 20 minutes.

Knead the dough together -- by hand, mixer or bread machine -- till it's fairly smooth. (Remember, the nature of rye dough is to be sticky, so don't be tempted to add too much flour.) Place the dough in an oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.

Gently deflate the dough, knead it briefly, and shape it into two smooth oval loaves (or leave in one piece to bake in a lightly oiled 9x5 loaf pan). Place the loaves on a greased or parchment-lined baking sheet (or in the loaf pan), cover them, and let rise until almost doubled, about 1 hour.

Meanwhile, preheat oven to 350 degrees F. If desired, gently slash the tops of the loaves in two or three places just before baking. Bake for 35 to 40 (40 worked for me) minutes, or until an instant-read thermometer inserted into the center reads 195°F to 200°F. Remove the bread from the oven, and allow it to cool on a wire rack.

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Copyright © 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved