Rye Bread
Ingredients:
5 ½ cups EMH Bread Flour
1 cup EMH Rye Flour
1 Tablespoon Kosher salt
1 ½ Tablespoons yeast
3 cups water
3-4 Tablespoon Caraway seeds (to your taste)
Directions:
Mix flours, salt and yeast. Stir in water. Knead and let rise until doubled in size. Punch down, divide and put in 2 loaf pans After a second rise in the loaf pans, do an egg wash on the top of the bread and sprinkle with caraway seeds.
Bake at 375 degrees for 35 minutes.
Recipe from Connie Ziller