Casey'S Delicious Honey Rye Bread

• 1 1/2 c. scalded milk
• 1/4 c. honey
• 4 tsp. salt
• 1 Tbsp. caraway seed
• 2 pkg. granular or compressed yeast, softened in 1 c. lukewarm water
• 3 c. light rye flour
• 3 1/2 c. unbleached wheat flour

1. Mix together milk, honey, salt and caraway seed; cool.
2. When at room temperature, add yeast.
3. Add rye flour and 1 cup wheat flour; beat thoroughly!
4. Add 2 1/2 cups wheat flour; mix to make a stiff dough.
5. Turn out of mixing bowl onto a lightly floured board or counter.
6. Knead until smooth and elastic.
7. Form a ball and put into a greased plastic bowl (I use Pam spray).
8. Turn the ball around in the bowl evenly, allowing the coating to seal the bottom of the ball.
9. Then place the bottom of this ball of dough, now coated, facing up in bowl.
10. Cover bowl with a piece of plastic wrap.
11. Store in a warm place (85u0b0) until doubled.
12. Takes about 45 minutes. Remove the dough from the bowl onto a lightly floured board or counter and divide into two equal pieces.
13. Do not punch the air out of the dough.
14. Shape into loaves and place in 2 greased (or Pam sprayed) 9 x 5 x 3-inch pans.
15. Cover with plastic wrap.

milk, honey, salt, caraway seed, granular, light rye flour, unbleached wheat flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396691 (may not work)