HONEY MOLASSES LIGHT RYE BREAD FOR A KITCHENAID
This is a wonderful recipe for an everyday rye sandwich bread. The crumb is perfect. It's not too heavy and not too airy. It's just right. Slices into nice, even, thin slices ideal for sandwiches or toast. After it cools to the touch, I wrap loosely in aluminum foil, with the bread's ends exposed. When fully cool, slice and bag....
Provided by Family Favorites
Categories Other Breads
Time 50m
Number Of Ingredients 10
Steps:
- 1. Place honey, molasses, salt, butter, caraway, (if using) and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
- 2. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup AP flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. Stop and scrape bowl, if necessary. (Never go above speed 2 when making bread dough.)
- 3. Continue on speed 2, adding remaining AP flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl or about 2 minutes. Knead on speed 2 for 2 minutes longer. **From KitchenAid: "Some doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added."
- 4. Place dough in greased bowl, turning to grease top. Cover with sprayed saran wrap. Let rise in warm place, free from drafts, for about 1 hour, or until doubled in bulk.
- 5. Punch dough down and divide in half. Shape each half into a round loaf. Place on greased baking sheet. Cover. Let rise in warm place free from drafts, 45-60 minutes, or until doubled in bulk.
- 6. Bake at 350 degrees for 30-40 minutes. (Mine didn't take this long.) Cover loaves with aluminum foil if they are browning to quickly. Remove from baking sheets immediately and cool completely on wire racks. Brush tops with melted butter. *See my hint at top about cooling when just warm to the touch in loose foil. It retains moisture.
- 7. Per serving: 96 calories, 2 g. protein, 20 g. carbs, 1 g. fat, 0 mg chol., 143 mg sodium.
RYE MOLASSES BREAD ALA OUTBACK
Make and share this Rye Molasses Bread Ala Outback recipe from Food.com.
Provided by erickwills
Categories Breads
Time 3h30m
Yield 2 loafs, 10-16 serving(s)
Number Of Ingredients 9
Steps:
- Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile, in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes.
- Bread freezes beautifully.
- Yield: 2 large loaves or 6 mini-loaves.
- from Gloria Pitzer.
Nutrition Facts : Calories 269.6, Fat 3.5, SaturatedFat 0.5, Sodium 707.1, Carbohydrate 54, Fiber 3.8, Sugar 10.9, Protein 6.3
GRANDMA'S MOLASSES BREAD
"We converted some bread recipes from my husband's grandmother for use in the bread machine," writes Jeannie Thomas, Kokomo, Indiana. "This dark, slightly sweet bread is great toasted."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
RYE BREAD ALA POLISH PAPA
My dad made this bread for years and gave loaves to everyone he knew. Once they tried it, they'd drop not-so-subtle hints begging for more. I've adapted it to a 100% whole grain recipe, but otherwise it's all his. Slightly sweet, dense, and delicious. Do not omit the wheat gluten or otherwise you'll be waiting all day for it to rise (as did my dad). Also, toasting the caraway seeds really brings out their flavor, but it isn't critical.
Provided by Vina7737
Categories Yeast Breads
Time 35m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- In a large mixer bowl, dissolve the yeast in the warm water.
- Add the milk, sugar, salt, molasses, butter, wheat gluten, cooled caraway seeds, and 1 cup of rye flour.
- Mix at low speed until smooth.
- Switch to dough hook and mix in the rest of the rye flour.
- Add the whole wheat flour and allow the mixer to knead for 5-10 minutes or until the dough is smooth and elastic.
- Lightly oil the surface of the dough, cover with plastic wrap, and allow to rise in the same mixing bowl, until doubled.
- Remove plastic wrap and deflate dough by kneading with dough hook for 1 minute.
- Recover with plastic wrap, and allow to rise again, until doubled.
- Again deflate dough, using mixer, and knead with dough hook until once again smooth and elastic, 1-2 minutes.
- Cut dough in half and form each into a smooth, round loaf.
- Place on a lightly greased cookie sheet, cover with plastic wrap, and allow to rise until doubled.
- Bake in a preheated 375 degree oven for 30-35 minutes, or until loaves sound hollow when thumped on the bottom.
- Remove from pan to cooling rack, and immediately brush with melted butter.
Nutrition Facts : Calories 1755.3, Fat 36.9, SaturatedFat 19.7, Cholesterol 86.7, Sodium 1470.8, Carbohydrate 328.2, Fiber 46.5, Sugar 62.4, Protein 46.4
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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