Caraway Rye Bread

CARAWAY RYE BREAD

2 Pk. (1/4 oz ea) active dry yeast 1 Tea. Salt

1 1/2 Cups warm Water (110-115 degrees) divided 1 1/2 to 2 Cups all purpose Flour

3 Tbl. Butter or Margarine, melted 1 1/2 Cups whole wheat Flour

1 Tbl. Caraway Seed 1 Cup rye Flour

3 Tbl. Molasses

In mixing bowl, dissolve yeast in 1/2 cup water. Add molasses, butter, caraway, salt and remaining water; mix well. Combine flours; add 3 cups to batter.
Beat until smooth. Add enough remaining flour to form a firm dough. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown. Yield: 1 loaf.

2 Pk. (1/4 oz ea) active dry yeast	1 Tea. Salt
1 1/2 Cups warm Water (110-115 degrees) divided	1 1/2 to 2 Cups all purpose Flour
3 Tbl. Butter or Margarine, melted	1 1/2 Cups whole wheat Flour
1 Tbl. Caraway Seed	1 Cup rye Flour
3 Tbl. Molasses