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.
STEAKHOUSE BLACK BREAD
This is a steakhouse bread recipe that I obtained many years ago from a friend. It makes a very dense and flavorful bread. If you like, brush the rolls or bread with beaten egg, then sprinkle some uncooked oatmeal on top before baking. Enjoy!
Provided by MAGGIE MCGUIRE
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h10m
Yield 12
Number Of Ingredients 10
Steps:
- Place all ingredients in bread machine pan in order suggested by manufacturer. Select Dough cycle. When the machine indicates the end of the final rise, remove the dough.
- Preheat the oven to 375 degrees F (190 degrees C). Shape the dough into 12 dinner rolls, or one 9x5 inch loaf. Let rise until doubled in size while the oven preheats, they should rise quickly.
- Bake for 20 minutes in the preheated oven for rolls, or 35 minutes for a loaf, or until the loaf sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 38.5 g, Fat 5.4 g, Fiber 3.5 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 296.2 mg, Sugar 6.2 g
SQUAW HONEY-RYE BREAD
This bread was the house bread at a restaurant called The Captain's Table in Daytona Beach, Fl. I fell in love with it but couldn't talk the chef into giving me the recipe, so I went home and started looking for one like it. This recipe is one I found in a BM cookbook and adapted it to manual directions. I played with the original recipe to make it soft and spongy like grocery store bread and this is how I make it now. It's slightly sweet like a breakfast bread. Read more: http://www.food.com/bb/viewtopic.zsp?p=5469985#5469985#ixzz1PscMIRri
Provided by DAR Lady
Categories Yeast Breads
Time P1DT12h30m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Mix raisins with 1/2 cup of the water and let sit overnight to plump (then puree` if desired).
- Add the honey, brown sugar, caramel coloring and oil to raisins.
- Proof the yeast in 1/4 cup warm (100^ - 110^) water mixed with1 teaspoon of sugar for 10 minutes.
- Mix the flours, wheat gluten, dry milk and salt together. Mix in the rest of the water and the raisin mixture, and knead using the dough hook of mixer to incorporate all ingredients. Pour dough into a greased bowl and let rise till doubled.
- Put dough back in mixer and knead with dough hook for about 7 minutes, adding more flour to coax dough to leave the sides of the bowl and cling to the hook.
- Shape into two loaves and put in two 8 X 5 X 4 greased loaf pans. Let rise again to double and bake for 30 minutes at 350^ or until lightly browned. Bread will sound hollow when tapped. Remove from pans and cool well before slicing.
Nutrition Facts : Calories 181.5, Fat 5, SaturatedFat 0.8, Cholesterol 0.4, Sodium 157.7, Carbohydrate 30.9, Fiber 2.2, Sugar 7.9, Protein 4.2
CLASSIC RYE BREAD
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This rye bread recipe won't disappoint. See our Classic White Bread how-to for step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 2 tablespoons caraway seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
- Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
SQUAW BREAD
Make and share this Squaw Bread recipe from Food.com.
Provided by BecR2400
Categories Yeast Breads
Time 2h
Yield 4 loaves, 32 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm water. Pour boiling water over cornmeal and oatmeal; let stand until cool.
- Add honey, butter and salt to yeast mixture. Stir in bran, then whole wheat flour.
- Add cooled cereal mixture, then add unbleached flour a cup at a time until mixture is stiff enough to knead.
- Knead 10 to 20 minutes. Let rise 2 hours, then punch out air and shape into four loaves; place loaves onto two lightly greased and floured cookie sheets.
- Let rise 1 hour, then bake at 350 degrees for 45 minutes. When done, loaves should sound hollow when tapped. Be careful not to underbake the moist, heavy loaf.
- NOTE: Time does not include 3 hour rise time.
- Makes 4 loaves.
SQUAW BREAD
Make and share this Squaw Bread recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 3h35m
Yield 4 loaves
Number Of Ingredients 15
Steps:
- In blender, put 2 cups water, oil, honey, brown sugar and raisins.
- Liquefy that puppy.
- Proof yeast with 1/4 cup water and 1 tablespoon honey.
- Combine 1 cup flour, 2 cups whole wheat, 1 cup rye, milk and salt.
- Add liquid mixture and yeast mixture.
- Beat for 2 minutes.
- Gradually add rest of flour till it pulls away from sides of bowl.
- Turn out onto floured board and knead until smooth and elastic.
- Add flour as needed.
- Grease large bowl and put dough inches.
- Let rise until doubled, about 1 1/2 hours.
- Punch down dough; divide in 4 pieces.
- Cover and let rest 10 minutes.
- Sprinkle 2 baking sheets with cornmeal.
- Shape the 4 pieces into loafs; cover and let rise until doubled, 60 minutes.
- Preheat oven to 375°.
- Bake for 35 minutes or crust is browned.
- Brush with butter.
WHOLE GRAIN SWEDISH RYE BREAD
I love rye bread, but try to avoid breads with white flour. I got this recipe from a 1979 cookbook brom my mom called Bread Winners. This is the first recipe I tried in my new KitchenAid artisan mixer.
Provided by jessnach
Categories Yeast Breads
Time 4h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
- Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
- add 2 cups of WW flour to mixture and using dough hook, mix well.
- add the remaining flours until you have a smooth dough that can be kneaded.
- Knead for 8 to 10 minutes and place in lightly oiled bowl, cover and let rise until doubled in size (about 1 1/2 to 2 hours).
- Punch down, turn out onto floured surface and knead for 2 minutes.
- Separate dough into 2 equal parts, shape to fit 2 loaf pans.
- Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
- Bake at 375 for about 30 minutes. If tops are browning too much, cover with foil for the lase 15 minutes.
- Cool on wire racks, and enjoy with butter!
- note- I leave the loaf pans in the oven for the second rise, and then just uncover and turn on the oven to bake, I add 5 minutes to the baking time to compensate for the preheating time.
Nutrition Facts : Calories 123, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.5, Sodium 11.3, Carbohydrate 25.2, Fiber 3.3, Sugar 5, Protein 3.6
RYE BREAD
This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios
Provided by Cassie Best
Categories Lunch, Side dish
Time 50m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
- Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
- Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 - 1.5 hr, or until doubled in size.
- Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving
Nutrition Facts : Calories 170 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 34.3 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 6.9 grams fiber, Protein 5.6 grams protein, Sodium 0.3 milligram of sodium
More about "squaw honey rye bread recipes"
SQUAW BREAD RECIPE - THEFOODXP
From thefoodxp.com
Calories 117Cholesterol 1 mgCarbohydrates 7 gFts 2 g
SQUAW BREAD • THE BREAKING BREAD | KITCHEN KNEADS
From kitchenkneads.com
OUR BEST RYE BREAD RECIPES | TASTE OF HOME
From tasteofhome.com
RUSTIC RYE SOURDOUGH BREAD RECIPE • HEARTBEET KITCHEN
From heartbeetkitchen.com
SQUAW BREAD RECIPE: HOW TO MAKE IT AT HOME
From gadgetsforthekitchen.com
THE EASIEST RYE BREAD EVER RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
OUTBACK STEAKHOUSE BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
SWEET MOLASSES BREAD | MEL'S KITCHEN CAFE
From melskitchencafe.com
SWEET RYE BREAD RECIPE | BREAD MACHINE RECIPES - BREAD MAKER …
From breadmakermachines.com
HOMEMADE RYE BREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SQUAW BREAD RECIPE | CDKITCHEN.COM
From cdkitchen.com
BEST RYE BREAD RECIPES | KING ARTHUR BAKING
From kingarthurbaking.com
EASY NO-KNEAD EVERYTHING RYE BREAD - JOY THE BAKER
From joythebaker.com
SWEET BROWN BREAD - AMANDA COOKS & STYLES
From amandacooksandstyles.com
OUTBACK COPYCAT HONEY WHOLE WHEAT BREAD - GATHER FOR BREAD
From gatherforbread.com
EASY HOMEMADE RYE BREAD - HOUSE OF NASH EATS
From houseofnasheats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love