Rustic Rye Bread

• 1 package (1/4 ounce) active dry yeast
• 1-3/4 cups warm water (110u0b0 to 115u0b0), divided
• 1/4 cup packed brown sugar
• 1/4 cup light molasses
• 3 tablespoons caraway seeds
• 2 tablespoons canola oil
• 1 tablespoon salt
• 1-3/4 cups rye flour
• 3/4 cup whole wheat flour
• 2-1/2 to 3 cups all-purpose flour

1. 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.
2. 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.
3. Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a
4. coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350u0b0.
5. Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

active dry yeast, warm water, brown sugar, light molasses, caraway seeds, canola oil, salt, rye flour, whole wheat flour, allpurpose

Taken from www.tasteofhome.com/recipes/rustic-rye-bread/ (may not work)