Finnish Rye Bread

To contrast the potato bread, we decided to make a rye bread. We stumbled upon this recipe in a bread and soup book Chris picked up years ago, and with a few modifications (both intentional and accidental), we made a pleasant, somewhat dense but slightly moist rye. For a little flavor accent, we added some caraway as well.

2 cups of water
4 tbsp butter
4 tbsp sugar
3 tsp salt
1 1/2 packages yeast
1/2 cup warm water
4 cups of rye flour
3-4 cups AP flour (as needed)
1 tbsp caraway

Heat the 2 cups of water, and pour into a bowl that has the butter, sugar and salt. Mix to dissolve. Warm the 1/2 cup of water, and dissolve the yeast in it. Mix these two liquids together, and add the rye flour and caraway. Mix, then add AP flour until a dough forms. Let it rise until doubled in size, and then knead and shape into loaves (I did two round loaves). Let rise again, and then place in preheated oven at 400 degrees for 25-30 minutes. This was a big hit with my relatives, and we we definitely make it again.


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