Are the air bubbles up top from not punching down my dough sufficiently? Also, why doesn't this loaf have a nice rounded top? I gave it plenty of time to rise and used regular active dry yeast (not quick rising)... Any tips from bread bakers?
Light Rye Bread with Caraway Seeds-from One Perfect Bite
4-1/2 teaspoons active dry yeast
2 cups warm water
1/2 cup warm milk
3 tablespoons brown sugar
2 tablespoons sugar
2 tablespoons shortening
2 tablespoons molasses
1 tablespoons salt
1 cup light rye flour
5 - 5-1/2 cups all-purpose flour
1/2 teaspoon ground caraway seeds
2 tablespoons caraway seeds
- Place warm water in large bowl, add yeast and let dissolve.
- Add milk, sugars, shortening, molasses and salt. Add rye flour and 2 cups all-purpose flour, beating until smooth.
- Stir in ground caraway and caraway seeds and gradually add enough remaining all-purpose flour to form a soft dough.
- Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into two portions. Shape into two loaves.
- Place each loaf in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
- Bake at 375 degrees for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.
Eat well and have a happy day:@)