Round Caraway Rye

3/4 c. water
3 tsp. molasses, unsulphured is best but regular is O.k.
2 tsp. canola oil
3/4 tsp. salt
1/2 c. rye flour
1 1/2 c. bread flour
1 1/2 T. vital gluten
2 tsp. plus 1 T. caraway seeds, divided

Process all except the 1 T. seeds on Regular Dough cycle, using pre-heat function if you have it. At beep, if your machine has one, or at about 16 minutes into the kneading, add the 1 T. seeds. At end of cycle, on lightly floured board, punch dough down, cover it with the bread pan, and let it rest 10 minutes. Sprinkle parchment on a baking sheet with cornmeal. Roll & pat dough into a ball, move to parchment, cover with wax paper, and raise in a barely warmed oven for 20 to 40 minutes, or till doubled. Remove from oven to heat it to 375?; bake loaf for 10 minutes, then turn heat down to 350? and bake 20 - 30 minutes more, counting from the earliest time, for a total baking time of 30-40 minutes. Cool on a rack. Makes a good "bowl" for serving chili, stew, or for a dip. Stores well kept in plastic at room temperature, but crust softens.

This size serves about 8 with another appetizer & is easy to double if you want to serve more people. Just bake it longer & tap it on the bottom for the hollow sound to be sure it's done, about 12 minutes at 375?, then 35 - 40 at 350?. I have made it with spinach & spinach & artichoke dips, and saw a new one recently I want to try with roasted red peppers, cheese, & beer in it.

If I can locate the recipe! If any Landers have it, please send it in, I would really appreciate it.
Thank you Nancy. Marilyn in FL

http://www.nancyskitchen.com