No Knead Swedish Rye Loaf

Name: No Knead Swedish Rye Loaf
Total time: 55 min
Ingredients: 3-1/2 to 4 cups all-purpose flour; 1-1/2 cups rye flour; 1/3 cup brown sugar; 2 teaspoons salt; 1 teaspoon caraway seed; 2 (4-1/2 tsp.) envelopes Fleischmann’s® RapidRise® Instant Yeast; 1 cup milk; 1 cup water; 2 tablespoons butter OR margarine

www.fleischmannsyeast.com

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Total: 55

Servings: 1

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Instructions

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Combine 1 cup all-purpose flour and rye flour in a large bowl. Add brown sugar, salt, caraway seed and undissolved yeast.Heat milk, water and butter until liquids are very warm (120° to 130°F). Butter does not need to melt. Add to dry ingredients and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally. Stir in enough additional all-purpose flour to make a stiff dough. Beat an additional 2 to 3 minutes.Turn into well greased 1-1/2 quart round casserole dish. Cover; let rise in a warm, draft free place until doubled in bulk, about 20 to 30 minutes.Bake at 350°F for 45 to 55 minutes, or until done. Cool 10 minutes in dish, then remove bread from dish and cool on wire rack.