Ingredients
2 packages (1/4 ounce each) active dry yeast2 cups warm water (110° to 115°), divided1/4 cup packed brown sugar1 tablespoon caraway seeds1 tablespoon canola oil2 teaspoons salt2-1/2 cups rye flour2-3/4 to 3-1/4 cups all-purpose flour, divided
Preparation
In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
