Carawy Rye Bread

This was the last of the breads baked as prizes for Caregiver Appreciation Month. The dough didn't rise too much, but I think that was due to baker's error not recipe error. The bread still tasted good, but it was a bit on the dense side.

Caraway Rye Bread
1 1/3 cups water
2 tsp. active dry yeast
3 Tbsp. dark molasses
1 1/2 Tbsp. butter, softened
1 1/2 tsp. salt
1 Tbsp. caraway seeds
1 cup rye flour
3 cups bread flour

Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast. Let stand 5 minutes.

Stir in molasses, butter, salt, caraway seeds and rye flour. Beat well. Cover and let rest 15 minutes. Slowly add bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch down dough, and divide into 2 to 3 loaves. Shape into round loaves, and place on lightly greased baking sheets. Cover and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 35 to 40 minutes until a wooden skewer inserted into the center comes out clean. Cool on wire rack.