Swedish Caraway Rye Bread

Makes 2 loaves.

1/2 cup water

1/4 cup oil, (olive, avocado or nut)

1/4 cup brown sugar

2 tsp. course salt

1 Tbsp. caraway seed

1 Tbsp. dry yeast

1 tsp. sugar

3/4 cup lukewarm water

2 cups organic light rye flour

4-6 cups unbleached white flour

Heat together, 1/2 cup water, oil, brown sugar, salt and caraway seeds for 5 minutes.  Cool.

Combine the yeast, sugar and warm water and let sit for 10 minutes.  Add cooled mixture and the additional 3/4 cup water.

Add the rye flour and mix well. Add enough white flour to bring the dough into a shaggy ball.  Turn out onto counter and knead in remaining flour or enough to create a smooth, well kneaded ball.

Place in a greased bowl, cover and let rise until doubled in size.

Turn dough out of bowl and shape into two loaves.  Place in pans, cover and let rise again until doubled in size.

Remove plastic wrap and bake at 375F for approximately 35 minutes.

Remove from oven and place on cooling racks after they are removed from bread pans.

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