This bread was served as rolls at a school dinner many years ago that was catered by the home economics class. I wish I knew who the teacher was, so that I could thank her for this recipe!
- 1 cup hot water
- A pinch of sugar
- 1 tablespoon yeast
- 1 ½ cups rye flour
- 2 cups white flour
- 2 tablespoons wheat germ
- 2 tablespoons oat bran
- ½ tablespoon Kosher salt
- 1 ½ tablespoons caraway seeds, plus more for sprinkling
- 1/3 cup equal parts oil and honey
- 1 egg, beaten
- Proof the yeast as per instructions above, using the water and pinch of sugar and yeast.
- Place all the dry ingredients in the large Lekue Bread Maker and mix well.
- Pour the yeast mixture, oil and honey and egg into the flour mixture. (You can leave over a bit of the egg for the top of the bread.)
- Mix by hand, and knead well.
- Form log, and then close bread maker.
- Let rise in warm place until double – about 60 to 90 minutes.
- Open the bread maker and egg the top with the left over egg mixed with water. Sprinkle with caraway seeds.
- Bake at 375° for about 40 minutes, until very brown.
Note: I bake this open, because this dough just needs a little more ‘elbow room.’ The round shape looks good for this kind of bread!