Here is one recipe from King Arthur Flour... read the tips at the website (KAF is GREAT about helping out if you have a problem with their recipes or products)... it seems mostly people have a problem with this by letting it over rise.
http://www.kingarthurflour.com/recipes/caraway-rye-bread-recipe
This seeded light, soft rye bread is delicious in sandwiches.
1 cup plus 3 tablespoons water
2 tablespoons sugar
1 1/4 cups white rye, medium rye or pumpernickel flour
2 1/4 teaspoons instant yeast
1/2 cup sour cream (low-fat is fine)
2 tablespoons caraway seeds
1 1/2 teaspoons salt
2 cups First Clear Flour
2 tablespoons vital wheat gluten OR King Arthur Whole-Grain Bread Improver
("first clear" flour is a high protein, high ask flour used in Jewish style pumpernickel. Replace it with a GOOD quality bread flour- not the garbage Sam's club sells, or- preferably, your own fresh ground hard winter wheat flour)
In a medium-sized mixing bowl, combine the water, sugar, rye flour and yeast, mixing to form a shaggy dough. Let the dough rest for 20 minutes. Add the remaining ingredients, and mix and knead the dough together -- by hand, mixer or bread machine -- till it's fairly smooth. (Remember, the nature of rye dough is to be sticky, so don't be tempted to add too much flour.) Place the dough in an oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.
Gently deflate the dough, knead it briefly, and shape it into two smooth oval loaves. Place the loaves on a greased or parchment-lined baking sheet, cover them, and let them rise until they're almost doubled, about 1 hour. Gently slash the tops of the loaves in two or three places just before baking.
Bake the bread in a preheated 350°F oven for 35 to 40 minutes, or until an instant-read thermometer inserted into the center reads 190°F to 200°F. Remove the bread from the oven, and allow it to cool on a wire rack. Yield: 2 loaves.
Here is the recipe I use a LOT. I've "tweaked" it a bit... rather than using "rye sour", I add 1 tablespoon of vinegar, OR a PINCH (no more!!!) of citric acid. If you use the vinegar, you'll have to adjust the flour amount a bit. This bread vanishes quickly whenever I make it.... I often make long, narrow loaves for small "appetizer" size slices when we go somewhere for dinner. People can't believe you can make it yourself. I've used maple syrup in place of the molasses, too... it's great.
http://www.reciperascal.com/bauernbrot.htmlBauernbrot
(German: "Farm bread")
Many of the ingredients in this recipe come from King Arthur Flour Co. in Vermont, USA (www.kingarthurflour.com) I use a Kitchenaid K5 (5 qt) mixer to make this bread. If using a K4 (4 qt), reduce quantities by 1/3. If using a bread machine, reduce by 1/2-2/3, depending on size of machine.
To the metal mixing bowl add:
24 oz. water (3/4 l) or 12 oz. beer & 12 oz. water
2 Tablespoons oil
11/2 Tablespoon molasses, sorghum or beet syrup
2 teaspoons pickling salt
Warm over low flame till 110°F or 50°C
Add:
3 cups (3/4 l) light rye flour (not stone ground, it is too coarse)
2 cups (1/2 l) bread flour (King Arthur Special for Machines recommended. You may find it locally in your grocery, Meiers for instance)
Start mixing with flat beater, speed 2.
Add:
3 Tbs vital wheat gluten (King Arthur®)
2 tsp diastatic malt powder (King Arthur®)
2 Tbs instant yeast (SAF® Special, King Arthur®)
4 Tbs rye sour (King Arthur®)
1 Tbs caraway seed, optional
Mix at speed 3 while adding more flour till dough clings to beater and cleans bowl, about 8 minutes. Change to dough hook and use speed 2. Add more bread flour, 1 tsp at a time, till the dough no longer sticks to the bottom of the bowl, 5-7 minutes. Dough should be sticky but fairly stiff, so that the free form loaves will hold their shape when rising. Place in an oiled bowl, turn to coat top, cover and let rise till double at 75-80�F, 50-60 minutes. Punch down, let rest 15 minutes (you can do this a couple of times if desired).
Divide into 2 or 3 pieces. Lightly oil hands and work surface. Shape into round or slightly oblong loaves by working dough with cupped hand from top to bottom (hard to explain, but you will soon figure it out). Place on a greased baking sheet about 6 inches apart. Prick with a chopstick 20-30 times now or slash with a razor or lame just before baking. Cover with a proof cover or a large plastic bin and let rise till almost double. (If you let it go too long, loaves will form cracks and deflate. If this happens, reshape loaves as before.)
Brush carefully with eggwhite mixed with 1 tsp water. Sprinkle with caraway, flax or other seed, if desired. Place in preheated 400�F oven for 30-40 minutes. Rotate sheet after 20 minutes. Bake to a deep, golden brown. Cool on rack.
Finished bread will store, uncovered, cut side down for 2 days (this will keep the crust chewy). After 2 days, wrap in plastic. This bread also freezes well, slice in half and thaw as needed. When older, it makes wonderful toast and grilled cheese sandwiches.
Summerthyme
