RYE BREADSTICKS WITH CARAWAY SEED
Make and share this Rye Breadsticks With Caraway Seed recipe from Food.com.
Provided by Sharon123
Categories Yeast Breads
Time 2h5m
Yield 24 sticks
Number Of Ingredients 10
Steps:
- Place 1/4 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining 1 cup water, sugar, salt, caraway seed, butter, rye flour, and 1/2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Punch the dough down; divide in half. Cut each half into 12 equal pieces. Roll each piece into a rope about 6 inches long. Place on greased baking sheets, about 2 inches apart. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Brush lightly with melted butter; sprinkle with caraway seed.
- Bake at 400*F for 15 to 20 minutes or until done.
- Remove from baking sheets; cool on wire racks. Enjoy!
Nutrition Facts : Calories 85.1, Fat 2.2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 111.7, Carbohydrate 14.6, Fiber 1.7, Sugar 1.7, Protein 2
CARAWAY SEED RYE BREAD
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. -Millie Feather, Baroda, Michigan
Provided by Taste of Home
Time 45m
Yield 2 loaves (10 slices each).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape each half into a ball; place in 2 greased 8-in. round baking pans or ovenproof skillets. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 126 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
RYE BREADSTICKS
This recipe is from the 2008 Taste of Home cookbook, Baking Classics.Preparation time does not include the 30 minutes needed for the formed sticks to rise, & cooking time is calculated for all the sticks being baked at the same time.
Provided by Sydney Mike
Categories Yeast Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Grease 1 large baking sheet & set aside.
- In a large bowl, dissolve yeast in 1/2 cup warm water, then add the honey & let stand for 5 minutes.
- Stir in the remaining water, whole wheat flour, rye flour & enough all purpose flour to form a soft dough.
- Turn onto a floured surface & knead until smooth & elastic, about 6 to 8 minutes. DO NOT LET IT RISE at this time.
- Divide dough into 16 pieces, then roll each into a 10-inch rope. Place each rope 2 inches apart on the prepared baking sheet, then cover & let rise in a warm place until doubled, about 30 minutes.
- When ready to bake, preheat oven to 350 degrees F & bake for 20 to 25 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 112, Fat 0.5, SaturatedFat 0.1, Sodium 2, Carbohydrate 24.2, Fiber 3.1, Sugar 2.3, Protein 3.8
CARAWAY RYE DINNER ROLLS
Caraway seeds give these rye dinner rolls a delicate nutty flavor. Denser than most, these onion-infused buns are ideal for dipping in hearty holiday stews. -Deborah Maki, Kamloops, British Columbia
Provided by Taste of Home
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, mix the first 5 ingredients and 1 cup all-purpose flour. In a small saucepan, heat milk, water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in onion and enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 18 balls. Place 2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake until lightly browned, 11-14 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 152 calories, Fat 3g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 158mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
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