Casserole Rye Bread - cooking recipe

Ingredients

3 3/4 c. unbleached flour
1 1/2 c. rye flour
1/3 c. dark brown sugar, packed
2 tsp. salt
1 Tbsp. caraway seed
2 pkg. active dry yeast
1 c. water
1 c. milk
1/4 c. sunflower seeds, peeled
1/4 c. pumpkin seeds, peeled
2 Tbsp. butter

Preparation

In a large bowl, combine the 2 flours.
In a large bowl, mix 1 1/2 cups of mixed flours, sugar, caraway, sunflower seeds, pumpkin seeds and yeast.
In saucepan, combine water, milk and butter and heat slowly over low heat until warm (110\u00b0).
Add milk mixture to caraway mixture, enough to make a thick batter and beat for 2 minutes.
Add remaining flour to make stiff dough.
Stir in bowl until well mixed.
Cover with damp cloth; rise until doubled, 45 minutes.
Stir batter down 30 seconds.
Put in a 1 1/2-quart casserole or buttered bread pan.
Rise, covered, 30 minutes.
Bake in preheated 400\u00b0 oven for 45 to 50 minutes until dark brown. Remove from pan or casserole and cool on rack.