Light Rye Bread Recipes

Steps:

• I like to measure out all my ingredients prior to starting Bring 1 cup water to a boil, mix it with the milk, shortening, sugar, and salt in a large bowl, and let it cool to lukewarm.
• Measure 1/2 cup warm water in a seperate bowl, stir in yeast, and let it stand for 5 minutes to dissolve, you should have bubbles forming in yeast.
• Add the dissolved yeast and the rye flour to the first mixture and combine thoroughly.
• Add enough of the white flour so that you can handle the dough.
• Turn out onto a lightly floured board or a kneading slip mat.
• Knead for a minute or two, rubbing additional flour onto your hands not the dcugh so it will not end up being a dough bread.
• Let dough rest for 10 minutes.
• Resume kneading for 10 minutes, adding the remaining or additonal flour as necessary.
• Put the dough in a greased bowl, I lightly oil mine, cover with plastic wrap, and let rise in a warm draft free place until almost double in bulk, 1 1/2- 2 hours.
• I let all my doughs rise on my running dryer.
• Punch dough down, cut dough in half, and shape into two loaves.
• You can do a freeform loaf or I patted dough into a square the length of the loaf pan and rolled it tightly and pinched the ends.
• Place in greased loaf pans, you can use vegetable spray, cover with plastic wrap or if you have plastic bags with ties they work wonderfully.
• Let is rise until doubled in bulk, it should be a shorter rise time.
• Preheat oven to 375 degrees and brush your loaves with beaten egg, it will give the bread a shine.
• Bake for 40-50 minutes.
• Mine baked for 40 minutes.
• To tell bread is done, you can remove the bread from one pan tap on bottom of bread, when bread is done it will sound hollow or use a thermometer inserted into bottom of bread, bread is done at an internal temperature of 190-200 degrees.
• Remove bread from pans and rub with butter.
• Then place loaves on their sides on a cooling rack and let cool.

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.

Steps:

• Put the ingredients in the bread pan in the order recommended by your machine.
• Select Basic Wheat Cycle, Light setting - or equivalent.

Steps:

• Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
• In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
• Add rye flour and mix well.
• Add white flour until dough is stiff enough to be turned onto floured board.
• Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
• **Punch dough down.
• Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
• Bake at 400°F for 25 minutes.
• Remove from baking sheets and cool on racks.
• **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• Proceed with the recipe as stated.