Rye Bread

I had the urge to bake yesterday, and this was the fruit of my labors. Thought I'd share it. The rye flour and caraway add a distinctive flavor that some don't agree with, but we all enjoyed it (besides Samuel, who made some very fun faces as he tried to swallow the unfamiliar concoction).

Rye Bread
3 1/2 to 4 cups all purpose flour
2 pkgs (4 1/2 tsp) active dry yeast
2 cups warm water (120 to 130 degrees)
1/4 cup packed brown sugar
2 Tbsp cooking oil
1 tsp. salt
2 cups rye flour
1 Tbsp caraway seed
Cornmeal

In large mixing bowl combine 2 3/4 cups all-purpose flour, the yeast, water, brown sugar, oil, and salt. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon (or dough hook on stand mixer) stir in rye flour, caraway seed, and as much of the remaining all-purpose flour as you can.

Turn out onto a lightly floured surface (or continue to use dough hook - I love stand mixers!). Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place till double (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Shape into 2 round loaves. Place on a greased baking sheet sprinkled with cornmeal. Flatten each slightly to a 6-inch diameter. If desired, cut slashes on top of loaves with sharp knife - makes it look pretty). Cover and let rise in a warm place till nearly double (30 to 45 minutes).

Bake in a 375 degree oven for 35 to 40 minutes or till bread tests done. Remove from baking sheet and cool on wire racks.