Recipe: Pyrex Bake-A-Round Dark Rye Bread

PYREX BAKE-A-ROUND DARK RYE BREAD
Makes 1 Loaf

1/4 cup warm water
1 package active dry yeast
1 teaspoon sugar
3/4 cup milk, warmed to lukewarm
1 1/4 cup light or dark molasses
1 tablespoon melted butter or margarine
1 teaspoon salt
1 tablespoon caraway seeds (optional)
1 3/4 cups all purpose flour
1 1/2 cups rye flour

Pour 1/4 warm water into large bowl; add yeast and sugar; stir until dissolved. Cover and set aside until mixture has swelled slightly and has surface bubbles - about 5 minutes.

Blend in milk, molasses, butter, salt, and caraway seeds. Stir in 1 cup all-purpose flour, 1/2 cup at a time. Next, stir in all the rye flour, 1/2 cup at a time. Then beat vigorously until dough is smooth and elastic. Stir in most of the remaining flour to make a stiff dough.

Turn out onto heavily floured board. Knead until dough is non-sticky, smooth and satiny - about 8 to 10 minutes. Add more flour while kneading, if necessary. Put dough in greased bowl; grease top lightly. Cover bowl and set in warm place to rise until almost doubled in bulk (about 11/2 hours at 80 degrees F).

Punch dough down, then squeeze out air bubbles. Roll and shape dough into a strip about 3 by 18-inches. Lightly mark off in thirds. Fold one third over center third and pinch to seal. Fold remaining third over other two thirds and seal well.

Center dough in greased tube and butter ends of loaf. Cover ends of tube; place in rack. Let dough rise in a warm, draft-free place until almost doubled (about 45 minutes).

Bake at 350 degrees F for 45 to 50 minutes. Slide bread from tube onto rack to cool.

Source: Pyrex Bake-A-Round instruction sheet