Difference between revisions of "Rye Bread"
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1 cup rye flour | 1 cup rye flour | ||
| − | <br />1¾ cups all purpose flour | + | <br />1¾ cups all-purpose flour |
#Combine first group of ingredients and stir until honey, molasses and butter all dissolve. Set aside to cool to lukewarm. | #Combine first group of ingredients and stir until honey, molasses and butter all dissolve. Set aside to cool to lukewarm. | ||
| Line 16: | Line 16: | ||
#Add the lukewarm honey, molasses and butter mixture to the mixer bowl. | #Add the lukewarm honey, molasses and butter mixture to the mixer bowl. | ||
#Add the rye flour and first cup of all purpose flour to the mixer bowl. Mix on speed 2 with dough hook for 1 minute or until well mixed. | #Add the rye flour and first cup of all purpose flour to the mixer bowl. Mix on speed 2 with dough hook for 1 minute or until well mixed. | ||
| − | #Continuing on speed 2, add the remaining flour, a little at a time, and mix for an additional 2 minutes or until dough starts to clean the sides of the bowl. Dough should be fairly wet and sticky. | + | #Continuing on speed 2, add the remaining ¾ cup all-purpose flour, a little at a time, and mix for an additional 2 minutes or until dough starts to clean the sides of the bowl. Dough should be fairly wet and sticky. |
#Continue kneading on speed 2 for an additional 2 minutes, Dough should remain fairly wet and sticky. | #Continue kneading on speed 2 for an additional 2 minutes, Dough should remain fairly wet and sticky. | ||
#Place dough in greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour. | #Place dough in greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour. | ||
Revision as of 16:12, 23 September 2012
2 tbsp honey
2 tbsp molasses
1 tsp salt
1 tbsp butter
1 tbsp caraway seed
½ cup boiling water
2¼ tsp rapid rise yeast (1 package = 2¼ tsp active dry yeast)
½ cup hot water (105° to 115°)
1 cup rye flour
1¾ cups all-purpose flour
- Combine first group of ingredients and stir until honey, molasses and butter all dissolve. Set aside to cool to lukewarm.
- Sprinkle yeast onto ½ cup of hot water in mixer bowl. (Proof the yeast = it should start to foam within 5 minutes.)
- Add the lukewarm honey, molasses and butter mixture to the mixer bowl.
- Add the rye flour and first cup of all purpose flour to the mixer bowl. Mix on speed 2 with dough hook for 1 minute or until well mixed.
- Continuing on speed 2, add the remaining ¾ cup all-purpose flour, a little at a time, and mix for an additional 2 minutes or until dough starts to clean the sides of the bowl. Dough should be fairly wet and sticky.
- Continue kneading on speed 2 for an additional 2 minutes, Dough should remain fairly wet and sticky.
- Place dough in greased bowl, turning to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch down and then shape into a round loaf and place on greased baking sheet. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350°. Bake bread for 30 to 45 minutes. Tent loaf with tin foil if the top starts to brown too quickly.
- Remove loaf from baking sheet immediately and cool on a wire rack.
Nutrition
Per slice:
- 96 calories
- 2g protein
- 20g carbohydrates
- 1g fat
- 0mg cholesterol
- 143mg sodium
Source
Kitchenaid Mixer User’s Guide
