Now that we can eat chometz again, I am in the mood to bake more than just my usual challahs. Here’s a nice light rye bread that will be a big hit.
¼ cup honey
¼ cup molasses
2 teaspoons salt
2 tablespoons margarine
2 tablespoons caraway seeds
1 cup boiling water
2 rounded teaspoons yeast
¾ cup warm water
2 cups rye flour
2-1/2 to 3 cups whole wheat flour
Combine honey, molasses, salt, margarine, caraway seeds and boiling water in a small bowl. Stir until smooth and honey is dissolved. Cool to lukewarm
In a larger bowl, combine yeast and warm water. Allow to proof (bubble up!) – about 5 to 10 minutes – and stir in honey mixture and rye flour. Add whole wheat flour gradually, stirring until combined. When dough is no longer sticky, knead until smooth and elastic. Spray with nonstick cooking spray and cover with a damp cloth. Let rise until doubled – about 1-1/2 to 2 hours.
Punch dough down and divide in half. Shape each half into a round loaf and place on a greased baking sheet. Cover and let rise again – about 1 hour this time.
Preheat oven to 375 degrees. Bake for about 30 minutes – until crust in browned all over and loaves sound hollow when tapped. Remove from baking sheet and cool completely on wire racks.