No Knead Swedish Rye Loaf
Ingredients
- 3-1/2 to 4 cups all-purpose flour
- 1-1/2 cups rye flour
- 1/3 cup brown sugar
- 2 teaspoons salt
- 1 teaspoon caraway seed
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
- 1 cup milk
- 1 cup water
- 2 tablespoons butter OR margarine
PRODUCTS
Instructions
- Combine 1 cup all-purpose flour and rye flour in a large bowl. Add brown sugar, salt, caraway seed and undissolved yeast.
- Heat milk, water and butter until liquids are very warm (120° to 130°F). Butter does not need to melt. Add to dry ingredients and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally.
- Stir in enough additional all-purpose flour to make a stiff dough. Beat an additional 2 to 3 minutes.
- Turn into well greased 1-1/2 quart round casserole dish. Cover; let rise in a warm, draft free place until doubled in bulk, about 20 to 30 minutes.
- Bake at 350°F for 45 to 55 minutes, or until done. Cool 10 minutes in dish, then remove bread from dish and cool on wire rack.
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