Norwegian Rye Bread

This recipe I found on the net...I had been using a bread machine recipe but wasn't happy with it...this is out of this world...if you don't like caraway seeds you can grind them up real fine or just leave them out...I'M not a caraway seed person but my husband is so the seeds go in!

Norwegian Rye Bread


Norwegian Rye Bread from A World of Breads by Doris Casella.


2 packages yeast ( 4 &1/2 teaspoons)

1/3 cup warm water ( about 115 degrees)

2 cups buttermilk

1 1/2 tsp salt

2/3 cup molasses

2 T caraway seed

1/3 cup butter, melted

2 cups white flour

2 cups rye flour

2 cups whole wheat flour

1 egg & 1 tablespoon milk ( for egg wash)

_____________________________________
• Dissolve the yeast in the warm water.

• Heat the buttermilk (I put it in the microwave for 30 seconds till 115 degrees).

• Add salt, molasses, caraway seed, melted butter and dissolved yeast to the buttermilk.

• Blend these ingredients and then start stirring in the flours gradually.

• Knead the bread until it is smooth and elastic.

• Place in greased bowl to rise. Takes about 1 1/2 hours.


• When the dough is doubled, punch down and let it rest between 10 and 15 minutes. Turn it out onto a floured board.

• Divide it into 2 parts. Shape each into a loaf and place in a greased loaf pan or a round cake pan if you are making round loves.

• Cover and let rise until doubled again - about 1 1/4 hours.

• Brush the top of the loaf egg wash.
• Bake in a 325 oven for 45 minutes until done.

It's beautiful and tastes rich and delicious.

For great tips on bread making try this site: http://www.baking911.com/bread/101_intro.htm