Tuesday, July 2, 2013

Caraway Seed Bread















One of the hidden gems in the seed family would have to be Caraway Seeds. While many of us have probably heard about Caraway seeds, few of us really know about the health benefits associated with it.

According to nutrition-and-you.com, Caraway seeds are a rich source of dietary fiber and full of nutrients, minerals, vitamins, and anti-oxidants. Used to help treat indigestion, as well as treat sore muscles and clear colds, Caraway seeds have also been used for various medicinal purposes.

But for most of us, what we know most about caraway seeds are their rich aroma and taste! Used all around the world to add flavor and spice to various recipes, Caraway seeds provide a savory taste that is comparable to dill. Just as with many other spices, a little bit of Caraway goes a long way.


With that in mind, we thought we'd bake up a loaf of bread, combining some of our favorite seeds and grains, such as Rye, Millet, and of course, Caraway. The result was an aroma rich, powerfully flavored bread that packs a punch that can't be beat. You'll definitely have to try this one for yourself!

Ingredients:
2 cups Honeyville Alta Artisan Bread Flour
1/2 cup Honeyville Whole Grain Rye (Milled)
1/4 cup Honeyville Hulled Millet
1/4 cup Honeyville Whole Caraway Seeds
3 tsp Honeyville Dough Conditioner
2 1/4 tsp Dry Active Yeast
1 1/4 tsp Salt
1 tsp Sugar
1 1/4 cup Warm Water
2 Tbsp Olive Oil

Directions:
In a mixing bowl, combine alta artisan flour, dough conditioner, and salt.


With your grain mill, mill 1/2 cup whole grain rye flour, and add to dry ingredients.


Add 1/4 cup millet.


Add 1/4 cup caraway seeds (This amount packs quite a punch! You may want to start out with only 2 Tbsp at first.)

Activate yeast by combining 1/4 cup warm water, sugar, and yeast. Let bubble for 5-8 minutes.

Add activated yeast, olive oil, and 1 cup warm water to dry mix, and mix together until dough forms.

On a floured surface, knead dough until it is soft and smooth.

Place in a greased bowl, cover, and let rise for 1 hour.

After dough has doubled in size, remove and flatten out on a floured surface.


Shape dough into a loaf, place in a greased bread pan, and cover and let rise for 1 hour.

Once dough has risen, remove cover, bang pan on counter so the loaf flattens, then let rise an additional hour.

Bake in oven at 400 degrees for 5 minutes, then lower oven temperature to 350 and bake for an additional 25 minutes.


Remove and let cool on a wire rack until you are ready to slice it up and serve it.


The first think you'll notice when slicing this loaf up is the strong smell of the caraway. Get ready, one bite of this bread packs quite a wallop! As mentioned in the recipe above, you may want to start low with the caraway seeds your first time making this bread, just to decided how much caraway flavor you want in your bread.


The Rye flour gives the loaf a wonderful color, and the millet comes through again with a delicious crunch and texture! But the definite star of this bread, whether good or bad, is definitely the caraway. Once you've baked a loaf for yourself, let us know what you think. Too much caraway, or just the right amount?

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