{"id":487,"date":"2016-04-25T21:44:27","date_gmt":"2016-04-25T21:44:27","guid":{"rendered":"http:\/\/recipes.morgeneggweb.com\/?p=487"},"modified":"2016-04-25T21:44:27","modified_gmt":"2016-04-25T21:44:27","slug":"caraway-rye-bread","status":"publish","type":"post","link":"https:\/\/recipes.morgeneggweb.com\/?p=487","title":{"rendered":"Caraway Rye Bread"},"content":{"rendered":"<p>I love rye bread and for years have tried different recipes and not liked any of them &#8211; too hard, no flavor, etc.\u00a0 This one comes from King Arthur flour and is truly delicious &#8211; light and flavorful.\u00a0 LOVE IT!\u00a0 I added my suggestions and changes in parentheses.<\/p>\n<div id=\"HeadNotes\">This seeded light-colored, soft rye bread is delicious for deli sandwiches \u2014 corned beef on rye, anyone?<\/div>\n<div id=\"volume_or_weight\">\n<div id=\"v_ingredients\">\n<div id=\"IngredientSet\" class=\"recipe-ingredients\">\n<ul>\n<li id=\"IngredientHeading\">\u00a01 cup lukewarm water<\/li>\n<li id=\"IngredientLine\">1 cup white rye, medium rye, or <a href=\"http:\/\/www.kingarthurflour.com\/recipes\/detail.jsp?id=3472\">pumpernickel flour<\/a><\/li>\n<li id=\"IngredientLine\">4 teaspoons sugar<\/li>\n<li id=\"IngredientLine\">2 1\/4 teaspoons <a href=\"http:\/\/www.kingarthurflour.com\/recipes\/detail.jsp?id=1458\">instant yeast<\/a><\/li>\n<li id=\"IngredientLine\">1\/2 cup sour cream (low-fat is fine; please don&#8217;t use nonfat)<\/li>\n<li id=\"IngredientLine\">1 to 2 tablespoons caraway seeds, to taste<\/li>\n<li id=\"IngredientLine\">1 1\/2 teaspoons salt<\/li>\n<li id=\"IngredientLine\">2 1\/3 cups <a href=\"http:\/\/www.kingarthurflour.com\/recipes\/detail.jsp?id=3005\">King Arthur Unbleached All-Purpose Flour<\/a> or First Clear Flour<\/li>\n<li id=\"IngredientLine\">3 tablespoons <a href=\"http:\/\/www.kingarthurflour.com\/recipes\/detail.jsp?id=3019\">vital wheat gluten<\/a> or King Arthur Rye Bread Improver, optional, for best rise<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<ol id=\"InstructionSection\" class=\"recipe-instrux-ol\">\n<li id=\"InstructionSet\" class=\"recipe-instrux-li\"><span id=\"Instructions\"><i>Note: Thanks to reader feedback, as of February 22, 2013, changes have been made to this recipe to create a less sticky dough, one easier to work with and shape; and to ensure the bread doesn&#8217;t sink in the center after baking. The amount of water has been reduced from 1 1\/4 cups to 1 cup; and the amount of rye flour has been decreased from 1 1\/4 cups to 1 cup, with the amount of all-purpose flour increasing from 2 cups to 2 1\/3 cups. In addition, the sugar has been decreased by 2 teaspoons. Thanks, as always, for your good feedback.<\/i><\/span><\/li>\n<li id=\"InstructionSet\" class=\"recipe-instrux-li\"><span id=\"Instructions\">In a medium-sized mixing bowl or the bowl of your stand mixer, combine the water, sugar, rye flour and yeast, mixing to form a soft batter. Let the mixture rest for 20 minutes; this allows the rye flour to absorb some of the liquid, making the dough easier to knead.<\/span><\/li>\n<li id=\"InstructionSet\" class=\"recipe-instrux-li\"><span id=\"Instructions\">Add the remaining ingredients, and mix and knead the dough together \u2014 by hand, mixer or bread machine \u2014 until it&#8217;s fairly smooth. The nature of rye dough is to be sticky, so don&#8217;t be tempted to add too much flour.<\/span><\/li>\n<li id=\"InstructionSet\" class=\"recipe-instrux-li\"><span id=\"Instructions\">Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes (I put it in our oven on proof &#8211; but just the light is enough heat to keep it just warm).<\/span><\/li>\n<li id=\"InstructionSet\" class=\"recipe-instrux-li\"><span id=\"Instructions\">Gently deflate the dough, knead it briefly, and shape it into two smooth oval or round loaves; or one long oval loaf. Place them on a lightly greased or parchment-lined baking sheet (I used non stick foil and it worked fine as well).<\/span><\/li>\n<li id=\"InstructionSet\" class=\"recipe-instrux-li\"><span id=\"Instructions\">Cover the loaves, and let them rise until they&#8217;re noticeably puffy, about 90 minutes. Towards the end of the rise, preheat the oven to 350\u00b0F.<\/span><\/li>\n<li id=\"InstructionSet\" class=\"recipe-instrux-li\"><span id=\"Instructions\">Just before they go into the oven, spritz the loaves with water (I brushed mine with beaten egg with a little water added and it was so nice and brown with a nice crust), and slash them about 1\/2&#8243; deep. The oval loaves look good with one long, vertical slash; the rounds, with two or three shorter slashes across the top (I made one long loaf with four slashes on the slant across the top).<\/span><\/li>\n<li id=\"InstructionSet\" class=\"recipe-instrux-li\"><span id=\"Instructions\">Bake the loaves for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 205\u00b0F to 210\u00b0F (I didn&#8217;t use a thermometer but it was done beautifully inside &#8211; one long loaf for 40 minutes). The single, larger loaf will bake for 45 to 50 minutes. If the bread appears to be browning too quickly, tent it lightly with foil after 25 minutes of baking. <\/span><\/li>\n<li id=\"InstructionSet\" class=\"recipe-instrux-li\"><span id=\"Instructions\">Remove the loaves from the oven, and transfer them to a rack. While still warm, brush them with melted butter, if desired; this will keep their crust soft. <\/span><\/li>\n<li id=\"InstructionSet\" class=\"recipe-instrux-li\"><span id=\"Instructions\">Yield: 1 large loaf or 2 smaller loaves.<\/span><\/li>\n<\/ol>\n<div id=\"helpful-tips\">\n<h3>Tips from our bakers<\/h3>\n<ul>\n<li data-serverid=\"Tip\">Don&#8217;t throw away that dill or sour pickle juice! It&#8217;s a great substitute for the water in this recipe. Depending on the saltiness of the juice, you&#8217;ll want to cut back the salt in the recipe to 3\/4 teaspoon to 1 teaspoon.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I love rye bread and for years have tried different recipes and not liked any of them &#8211; too hard, no flavor, etc.\u00a0 This one comes from King Arthur flour and is truly delicious &#8211; light and flavorful.\u00a0 LOVE IT!\u00a0 I added my suggestions and changes in parentheses. This seeded light-colored, soft rye bread is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/487"}],"collection":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=487"}],"version-history":[{"count":1,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/487\/revisions"}],"predecessor-version":[{"id":488,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/487\/revisions\/488"}],"wp:attachment":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}