Old-World Rye Bread

Ingredients

• 2 tablespoons brown sugar packed
• 1 cup buttermilk 
• 0.8 teaspoon caraway seeds 
• 16 servings caraway seeds 
• 16 servings cornmeal 
• 0.3 cup potatoes dry mashed ()
• 1.5 cups rye flour 
• 1 teaspoon salt 
• 2 tablespoons vegetable oil 
• 0.5 cup water 
• 1 package yeast dry
• 2 cups flour all-purpose for flour or gold flour

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• wire rack

Directions

1. In large bowl, mix 1 1/2 cups of the all-purpose flour, the mashed potatoes (dry), brown sugar, salt, 3/4 teaspoon caraway seed and the yeast. In 1-quart saucepan, heat buttermilk, water and oil over medium heat, stirring frequently, until very warm (120F to 130F); stir into potato mixture until blended. Stir in rye flour and enough remaining all-purpose flour to make dough easy to handle.
2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray.
3. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
4. Grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal.
5. Roll dough into rope, about 3 inches thick and 25 inches long. Curl dough into coil shape; tuck ends under.
6. Place on cookie sheet. Cover; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
7. Heat oven to 400F.
8. Brush water over dough; sprinkle with cornmeal and additional caraway seed.
9. Bake 23 to 28 minutes or until loaf is golden brown and sounds hollow when tapped.
10. Remove from cookie sheet to cooling rack; cool.