MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rustic Rye Bread
 Categories: Breads
      Yield: 2 Loaves

    1/4 oz Env active dry yeast
  1 3/4 c  Water; warm (110°F/43°C);
           - divided
    1/4 c  Brown sugar; packed
    1/4 c  Molasses *
      3 tb Ground caraway seeds
      2 tb Neutral oil
      1 tb Salt
  1 3/4 c  Rye flour
    3/4 c  Whole wheat flour
      3 c  A-P flour

  * Do not use "blackstrap" molasses.

  In a large bowl, dissolve yeast in 1/4 cup warm water.
  Stir in brown sugar, molasses, caraway seeds, oil, salt
  and remaining water. Add rye flour, whole wheat flour
  and 1 cup all-purpose flour; beat on medium speed until
  smooth. Stir in enough remaining all-purpose flour to
  form a firm dough.

  Turn dough onto a floured surface; knead until smooth
  and elastic, 6-8 minutes. Place in a greased bowl,
  turning once to grease the top. Cover and let rise in a
  warm place until doubled, about 1-1/2 hours.

  Punch down dough. Turn onto a lightly floured surface;
  divide in half. Shape each into a round loaf; place on a
  baking sheet coated with cooking spray. Cover with
  kitchen towels; let rise in a warm place until almost
  doubled, about 1 1/2 hours. Set oven @ 350°F/175°C.

  Before baking, brush loaves with an egg white beaten
  lightly with water; sprinkle with whole caraway seeds.

  Bake until golden brown, 30-35 minutes. Remove from pan
  to wire racks to cool.

  Recipe by Holly Wade, Harrisonburg, Virginia 

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Kitchen

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