Two Tone Rye Twist Loaves Recipes

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , 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 and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

Steps:

• Place aniseed and fennel seeds in self-sealing plastic bag; close bag. Using mallet, pound seeds until coarsely crushed.
• Place warm water in large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over and stir to blend. Let stand until yeast dissolves, about 10 minutes. Mix 1/2 cup molasses and oil into yeast mixture.
• Stir 3 1/2 cups bread flour, whole grain rye flour, orange peel, salt and crushed aniseed and fennel seeds in large bowl to blend. Add to yeast mixture. Beat mixture at medium speed until firm but sticky dough forms, about 4 minutes. Turn dough out onto floured work surface; knead until smooth and elastic, adding more bread flour as necessary if dough is sticky, about 8 minutes.
• Form dough into ball. Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Sprinkle 2 baking sheets generously with cornmeal. Punch down dough. Turn dough out onto floured surface; knead 3 minutes. Divide dough into 16 equal portions. Cut each portion into 2 equal pieces. Roll each piece into 8-inch-long rope. Grasp 2 ropes at each end and twist ropes together, making about 4 turns. Pinch twisted ropes 1 inch from each end. Place twist on prepared sheet. Repeat forming of twists with remaining dough pieces. Cover with kitchen towels. Let rise in warm draft-free area until doubled in volume, about 40 minutes.
• Position 1 rack in center and 1 rack in top third of oven; preheat to 375°F. Brush tops of rolls lightly with 2 tablespoons molasses (do not allow molasses to drip onto sheets under rolls). Sprinkle rolls with additional aniseed and fennel seeds. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer to racks and cool. Serve warm or at room temperature. (Can be made 2 weeks ahead. Wrap in foil and freeze. If desired, rewarm thawed wrapped rolls in 350°F oven about 10 minutes.)

Steps:

• Put the water, milk & yeast into a small container & mix. Leave for 10 minutes.
• Put the oil, salt, brown sugar, biga & flour into a large bowl. Add the yeast/water mixture and stir with a wooden spoon for 1 minute.
• Using a mixer with a dough hook (I have hand mixer with two dough hooks), mix for 8-10 minutes. The dough will be very sticky & is not suitable for kneading by hand (I thought about it but don't be silly like me!).
• Cover & leave in a warm place until nearly doubled (this took me about 1 & 1/2 hours).
• Scrape out of the bowl onto a very well floured bench & gently split into 3 equal portions (I used a very sharp knife). Gently fold into loose rounds & leave to rest for about 1 hour. You need to be gentle as you don't want to knock the air out of the mixture.
• Gently shape into the form you want, being careful not to knock the air out of the dough. I gently stretched two of these into slipper shapes, and cut the other into 6 rolls, and rested each of the three portions on separate pieces of parchment paper. Being careful, put small dimples on the tops of the loaves & leave until doubled (about 1 & 1/2 hours for me).
• Just after doing this heat your oven & baking stone to 240 degrees Celsius.
• Once the loaves have doubled, bake as many as your stone can handle (mine was one portion at a time) for 5 minutes on 240 degrees Celsius. Lower the temperature to 200 degrees Celsius & bake until the base sounds hollow when tapped (about 30 minutes in total for a loaf, 20-25 minutes for the rolls).
• To get a nice crust spray the oven (taking care not to get the bread in the process) with water once or twice during baking.
• Once cooled these loaves freeze easily - I normally put them into a freezer bag with a twist tie & pop them in the fast freeze section of my freezer. I then let them defrost on the bench, or if you make rolls you can let them defrost & pop them into the oven on 200 degrees to warm them through.
• For Vegan use only the water.

Steps:

• 1. In large bowl, combine 2 1/2 cups all-purpose flour and the rye flour mix well. Set aside.2. In another large bowl, combine 2 cups of the flour mixture, salt, orange peel and yeast mix well. In medium saucepan, heat milk, molasses and margarine until very warm (120 to 130°F.). Add warm liquid to flour-yeast mixture blend at low speed until moistened. Beat 3 minutes at medium speed. Pour half of batter into another bowl set aside.3. To remaining batter, stir in cocoa, anise seed, instant coffee and 1 to 1 1/2 cups flour mixture to form a stiff dough. On floured surface, knead in 1/2 to 1 cup flour mixture until dough is smooth and elastic, about 5 minutes.4. To reserved batter, stir in remaining flour mixture and 1/2 to 3/4 cup of the remaining all-purpose flour to make a stiff dough. On floured surface, knead in 1/2 to 3/4 cup additional all-purpose flour until dough is smooth and elastic, about 5 minutes. Place doughs in separate greased bowls cover loosely with greased plastic wrap and cloth towels. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.5. Grease 2 cookie sheets. Punch down doughs several times to remove all air bubbles. Divide each dough in half. Roll each part into 14-inch rope. For each loaf, twist 1 dark and 1 light rope together, pinching ends to seal. Place on greased cookie sheets. Cover let rise until doubled in size, about 1 hour.6. Heat oven to 350°F. Uncover dough. Bake 25 to 30 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets cool on wire racks for 1 hour or until completely cooled.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 160 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 300 mg 13% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 4 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 2 Starch or 2 CarbohydrateSee Cook's Note: If Dough Fails to Rise

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, salt and 2 cups flour. Beat on medium speed for 3 minutes Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For molasses dough, in a large bowl, dissolve yeast in warm milk. Add the molasses, shortening, sugar, salt and all-purpose flour. Beat until smooth. Stir in enough whole wheat flour to form a soft (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch doughs down; divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12x8-in. rectangle. Place the rectangle of molasses dough on the rectangle of plain dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. , Place seam side down in an 8x4-in. loaf pan coated with cooking spray. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.