German Rye Bread
You can never have too many bread recipes, so give German Rye Bread a try. This recipe serves 16. One serving contains 271 calories, 8g of protein, and 1g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, warm water, caraway seeds, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a dairy free and vegetarian diet.
In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Cover loosely with a clean kitchen towel.
Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Cover and let rest for 15 minutes.
Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with nonstick cooking spray; sprinkle each with 1 teaspoon cornmeal.
Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
With a sharp knife, make several slashes across the top of each loaf.
Sprinkle each loaf with 1 teaspoon caraway seeds.
Bake at 400 degrees F for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.