Sour Cream Rye Bread
 

Sour Cream Rye Bread







1 pkg active dry yeast

1/4 cup lukewarm water (105 F)

1 teaspoon sugar

1 cup sour cream

1/4 cup molasses

1 teaspoon salt

1/4 cup vegetable oil

1 egg

1-1/2 tablespoons caraway seeds

3/4 cup hot tap water (120 F)

5 cups rye flour

1 to 1-1/2 cups bread flour



Grease a large bowl, set aside.



In a large mixing bowl, dissolve yeast in water with sugar, let stand until
foamy,

about 5 minutes. Add sour cream, molasses, salt, oil, egg, 2 cups rye flour,
and ½

cup bread flour to dissolved yeast, beat until smooth. Stir in remaining rye
flour

and enough remaining bread flour to make a soft dough. Turn out onto a

well-floured board, knead 8 to 10 minutes until smooth and elastic. Place in

prepared bowl, grease top lightly. Cover, let rise in a warm, draft-free
place until

doubled, about 1 hour.

Spray 2, 8-inch cake pans with non-stick cooking spray.

Punch dough down, knead briefly. Divide dough in half, shape into round
loaves.

Place in prepared cake pans, flattening to fit, grease tops lightly. Cover,
let rise

until doubled, about 45 minutes.



Preheat oven to 350 F.



Bake 50 to 60 minutes or until loaves sound hollow when lightly tapped.
Remove

from pans. cool completely on a wire rack.



Yield: 2 loaves