Sweet Rye Caraway Loaf
*4 (1/4 oz.) pkg. active dry yeast
*4 C warm water, 110 degrees
*1 C of warm milk, 110 degree
* 6 Tbsp brown sugar substitute
* 1/8 C sugar substitute
* 1/4 C shortening
* 1/4 C molasses
* 2 C of rye flour
* 10 C of flour
* 1/4 C caraway seed
1. Place the yeast into the warm water and stir until completely dissolved.
2. Pour the warm milk into the yeast mixture.
3. Add both types of sugar substitute and stir until completely dissolved.
4. Add in the molasses, shortening and both types of flour.
5. Using an electric mixer on low speed blend until completely moistened.
6. Fold in the caraway seeds until well combined.
7. Continue mixing until soft dough is formed.
8. Sprinkle a little flour onto a flat surface.
9. Turn the dough onto the floured surface and knead for 6 minutes.
10. Spray a bowl with a non stick cooking spray and place the dough into the bowl.
11. Cover and place in a warm area for 1 hour or until doubled in size.
12. Punch the dough down with your hand.
13. Sprinkle a little more flour onto the flat surface.
14. Transfer the dough to the floured surface and divide the dough into 4 equal size pieces.
15. Place the dough into four loaf pans.
16. Cover the loaf pans and allow the dough to rise for 30 minutes.
17. Set the oven temperature at 375 degrees and allow the oven to heat.
18. Bake each loaf for 30 minutes or until a knife inserted in the center comes out clean.
19. Cool each loaf completely before slicing.
The little bit of sweetness in this rye bread keeps the flavor from seeming too dark, or sour to some folks. I like the sweet background flavors especially when served as dipping bread for beef stew or other hearty, rich soup. This is also excellent served alongside a meal of pork and sauerkraut. Enjoy!