LIGHT RYE BREAD
This is a very tasty Rye bread recipe that I found in a Kitchenaid forum. The flavor is full without being overpowering. I love the taste of caraway, so I always add a little more.
Provided by spreadnjoy
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Mix the honey and the warm water, add the yeast in stir until dissolved.
- In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
- Add yeast mixture to the molasses mixture.
- Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
- Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
- Knead 5-10 minutes until ball is smooth.
- Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
- Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
- Cover with cloth and let rise 35-60 minutes or until double in bulk.
- Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.
HONEY RYE BREAD
I found a couple of rye bread recipes and a couple of honey bread recipes but none that fit the dual craving I had. So I figured this one out through trial and error. It has flax in it for added omegas and flavor. It hold well (five days so far and its still moist and flavorful.)
Provided by Sarah
Categories Yeast Breads
Time 3h25m
Yield 1 1.5# loaf
Number Of Ingredients 9
Steps:
- 1) Add ingredients to your bread machine in the order the manufacturer recommends.
- 2) Select basic setting, 1.5 pound loaf size and medium crust, then let tell it to start.
- 3) Check toward the end of the mixing cycle, scrape down the sides of the bowl with a plastic or silicon spatula to mix in any remaining flour. If it seems too dry add a bit of water. if it seems too wet, add a bit of flour.
Nutrition Facts : Calories 2266.7, Fat 23.2, SaturatedFat 8.7, Cholesterol 30.5, Sodium 3619.9, Carbohydrate 463.5, Fiber 28.4, Sugar 95.1, Protein 56.1
MOLASSES RYE BREAD
Make and share this Molasses Rye Bread recipe from Food.com.
Provided by mama cocina
Categories Yeast Breads
Time 3h45m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 9
Steps:
- Place 2 cups whole wheat flour and yeast in a large bowl. Set aside.
- In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
- Add warm mixture to flour and yeast. Beat with electric mixer on low for 30 seconds, scraping the bowl. Then beat on high for 3 minutes.
- Gradually add the seeds and the rye flour, using the electric mixer. Add as much of the remaining whole wheat flour as you can stir in with a spoon. Move dough to a floured surface and knead in the remaining flour.
- Place dough in an oiled bowl, turning once to coat with oil. Set in a warm place to rise until double (60-90 minutes).
- Punch down dough. Divide in half and shape into two loaves. Place on a baking sheet and let rise until double (45-60 minutes).
- Bake loaves at 375 degrees for 40 - 45 minutes.
- Cool on wire racks. Slice into 1/2 inch slices.
Nutrition Facts : Calories 156.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 3.8, Sodium 208.6, Carbohydrate 25.8, Fiber 4.1, Sugar 4.2, Protein 4.4
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