Ingredients
1 package (1/4 ounce) active dry yeast1-3/4 cups warm water (110° to 115°), divided1/4 cup packed brown sugar1/4 cup light molasses3 tablespoons caraway seeds2 tablespoons canola oil1 tablespoon salt1-3/4 cups rye flour3/4 cup whole wheat flour2-1/2 to 3 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough.
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°.
Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.
