"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, December 8, 2017

Light Rye Bread


2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup molasses
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)  (use half milk and half water)
1 tablespoon dark brown sugar
1 heaping tablespoon dry milk powder
5-1/2 cups Bread Flour
1 cups Rye Flour (I used Dark Rye flour)
2 tablespoons Caraway Seeds  (Optional)
1  In large bowl, dissolve yeast in 1/4 cup warm water. Heat milk/water mixture to steaming, add molasses, butter, salt, brown sugar and 3 cups of the bread flour. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 2 minutes, scraping bowl frequently. Beat in remaining 1 1/2 cups bread flour.
2  With spoon, stir in 1 cup of the rye flour until dough pulls cleanly away from side of bowl.  I use my stand mixer with bread hook.
3  On lightly floured surface, knead in remaining 1/2 to 1 cup bread  flour (or 1/2 bread flour and 1/2 rye flour) add caraway seeds; continue kneading 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
4  Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in half. Shape dough into loaves; place in pans. Cover; let rise in warm place 30 to 45 minutes or until doubled in size.
5  Heat oven to 375°F. Uncover dough; bake 30 minutes. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks. Cool completely, about 1 hour.  (Instant read thermometer 190 to 200 degrees)

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