Garlic Rye Bread

I love fresh breads but have to admit that I'm a little lazy when it comes to making my own, that is until I found a recipe that fit me perfectly.  My biggest problem comes with the kneading.  I really don't enjoy doing this step.  I don't now if it's because I'm not sure I'm doing it correctly, if I don't like the feel of the flour and dough or if it is again because I'm a little lazy.  But with this simple bread making recipe I've discovered that I can let my table top mixer do all of the kneading for me. 

The original recipe was for making a dill bread.  I like dill but not in my bread so I made a couple of changes and ended up with what I'm calling Garlic Rye Bread.  So, here it is.

1 pkg. (1/4 oz.) active dry yeast
1/4 cup warm water (110 to 115 degrees)
1 cup warm 2% milk (110 to 115 degrees)
2 Tbsp. butter, softened
2 Tbsp. sugar
1 egg
1 Tbsp. Caraway seeds
1 heaping Tbsp. of roasted minced garlic
1/2 tsp. salt
3 cups all-purpose flour

In a large bowl, dissolve yeast in warm water.  Add the milk, butter, sugar, eggs, caraway seed, garlic, salt and 1 1/2 cups of the flour.  Beat on low speed for 3 minutes.  Using a spoon, stir in the remaining flour (batter will be sticky).  Cover with plastic wrap coated with non-stick cooking spray.  Place in a warm place until double in size, about 1 hour. 

Spray 2 loaf pans (8 x 4) with non-stick spray.  Using a spoon, stir down the batter.  Spoon half into each pan.  Again cover and let rise until doubled in size, about 45 minutes.

Bake at 350 degrees for 30- 35 minutes.  Cool for 10 minutes before removing from pan. 


The Garlic Rye Bread makes a great sandwich but it also makes a great piece of toast.  I toasted one with a bit of cheese (top), I buttered a slice (bottom right) and my favorite, I coated it nicely with cream cheese and added a little pepper jelly.