1. In a large mixer bowl, dissolve the yeast in the warm water. 2. Add the milk, sugar, salt, molasses, butter, wheat gluten, cooled caraway seeds, and 1 cup of rye flour. 3. Mix at low speed until smooth. 4. Switch to dough hook and mix in the rest of the rye flour. 5. Add the whole wheat flour and allow the mixer to knead for 5-10 minutes or until the dough is smooth and elastic. 6. Lightly oil the surface of the dough, cover with plastic wrap, and allow to rise in the same mixing bowl, until doubled. 7. Remove plastic wrap and deflate dough by kneading with dough hook for 1 minute. 8. Recover with plastic wrap, and allow to rise again, until doubled. 9. Again deflate dough, using mixer, and knead with dough hook until once again smooth and elastic, 1-2 minutes. 10. Cut dough in half and form each into a smooth, round loaf. 11. Place on a lightly greased cookie sheet, cover with plastic wrap, and allow to rise until doubled. 12. Bake in a preheated 375 degree oven for 30-35 minutes, or until loaves sound hollow when thumped on the bottom. 13. Remove from pan to cooling rack, and immediately brush with melted butter. ---------------------------------------------------------------------------
Nutrition
Ingredients
