ANISE BREAD
A dark, slightly sticky, sweet bread. You MUST like the anise flavor to like this bread.
Provided by Sonoran Sweetheart
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
- Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well.
- Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 59.1 g, Cholesterol 23 mg, Fat 1.7 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 248.4 mg, Sugar 34.5 g
ANNA'S RYE BREAD
From Delectably Danish by Julie Jensen McDonald. Time for dough to rise is not included in prep time. Number of Servings is a guestimate.
Provided by AB_Fan
Categories Low Cholesterol
Time 1h20m
Yield 2 loaves, 30 serving(s)
Number Of Ingredients 7
Steps:
- Scald milk, add shortening, and then add brown sugar.
- Cool.
- Add rye flour, salt, and yeast.
- Add approximately 6 cups white flour, enough to make a stiff dough.
- Let rise until doubled, about 3 hours.
- Knead and form into two loaves.
- Bake at 425 degrees F for 15 min, then at 325 degrees F for 35 minute.
Nutrition Facts : Calories 148, Fat 1.8, SaturatedFat 0.6, Cholesterol 2.3, Sodium 243, Carbohydrate 28.9, Fiber 1.8, Sugar 3.7, Protein 3.9
RYE BREAD
This rye bread recipe is lower in gluten than your average white loaf - this recipe uses white or wholemeal flour to give a light texture but you can experiment with ratios
Provided by Cassie Best
Categories Lunch, Side dish
Time 50m
Yield Makes 1 loaf
Number Of Ingredients 6
Steps:
- Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
- Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
- Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 - 1.5 hr, or until doubled in size.
- Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving
Nutrition Facts : Calories 170 calories, Fat 1.1 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 34.3 grams carbohydrates, Sugar 2.3 grams sugar, Fiber 6.9 grams fiber, Protein 5.6 grams protein, Sodium 0.3 milligram of sodium
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