Moist and light, and slightly sweet, this caraway seed flecked bread turned out just perfect. Eat it plain and it is just fine as is!!
450 g bread flour
100 g rye flour ( or I used part bran)
12 g dry yeast
2 Tbs molasses
7 g salt
350 cc warm milk (part water) 40g butter (margarine)
Knead all but butter and seeds for 5 minutes, then add butter. Knead an additional 15 minutes. Add caraway seeds the last 3 minutes.Let rise till double, about 1 hour at room temp. Divide into two and make 2 balls. Cover and let rest 20 minutes. Form two loaves like French bread. Let rise till double, about 40 to 1 hour. Bake at 350 -375 F for 30 minutes. Cool on wire rack.