Light Rye Sandwich Loaves Food

LIGHT RYE BREAD

Steps:

• Mix the honey and the warm water, add the yeast in stir until dissolved.
• In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
• Add yeast mixture to the molasses mixture.
• Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
• Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
• Knead 5-10 minutes until ball is smooth.
• Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
• Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
• Cover with cloth and let rise 35-60 minutes or until double in bulk.
• Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.

LIGHT RYE BREAD WITH CARAWAY SEEDS

Steps:

• In a heatproof large bowl or the bowl of a stand mixer, pour scalded milk over butter, sugar, and salt. Stir and cool.
• Dissolve yeast in lukewarm water.
• Add softened yeast and 3 cups rye flour to the milk mixture. Using the paddle attachment of your stand mixer, or by hand, beat thoroughly. Add the remaining rye flour and beat again until flour is thoroughly combined.
• Scrape dough out into a clean, greased bowl, cover, and let rise in warm place until doubled in bulk, about 1 hour, or follow this quick tip to cut the rise time.
• Scrape dough back into clean stand mixer bowl and, using the dough hook, knead in the whole-wheat flour and caraway seed, if using, until dough is smooth. (Alternatively, the kneading can be done by hand on a well-floured surface.)
• Divide the dough in half and shape into 2 oblong or round loaves. Place loaves on parchment-lined or greased baking sheets. (Bread can also be placed in greased 9 x 5-inch loaf pans or 9-inch-round pans.)
• Cover and let rise in warm place until doubled in bulk, about 1 hour.
• Meanwhile, heat oven to 450 F. Brush the loaves with beaten egg white .
• Bake for 15 minutes.
• Reduce heat to 350 F and bake 35 to 40 minutes longer or until an instant-read thermometer inserted in the center of the loaves registers 190 F.
• Remove from the oven and cool on wire racks.

MARBLED RYE BREAD

Steps:

• Stir together flours, salt, yeast and caraway seeds in the bowl of an electric mixer or another large bowl. Add the molasses, butter and 1 1/4 cups water. Mix until the ingredient's combine to form a ball, about 1 minute. Add 2 tablespoons water if too dry. Using mixer on low speed knead dough for 4 minutes or transfer dough to a lightly floured surface and knead by hand for 4-6 minutes. Adding small sprinklings of flour or water as necessary to make a smooth dough. It should be tacky a bit but not sticky. Lightly oil a large bowl and transfer dough to bowl. Turn once to coat top. Cover with plastic wrap and let rest.
• Stir together flours, salt, yeast and caraway seeds in the bowl of an electric mixer or another large bowl. Add the molasses, butter and 1 1/4 cups water and caramel coloring or other substitute. Mix until the ingredient's combine to form a ball, about 1 minute. Add 2 tablespoons water if too dry. Using mixer on low speed knead dough for 4 minutes or transfer dough to a lightly floured surface and knead by hand for 4-6 minutes. Adding small sprinklings of flour or water as necessary to make a smooth dough. It should be tacky a bit but not sticky. Lightly oil a large bowl and transfer dough to bowl. Turn once to coat top. Cover with plastic wrap and let rest.
• Let both doughs rest for about 1 1/2 hours or until doubled in size.
• Turn each dough onto lightly floured surface and divide and shape as follows:
• Divide each dough into 4 even sized pieces. Roll each piece with a rolling pin an oblong about 5 inches by 8 inches long. Stack light rye with a dark rye, light and then dark. Roll this stack up into a batard and seal the bottom. Repeat with the remaining loaves to make 2 loaves.
• Place the loaves in parchment lined or greased loaf pans. Mist with spray oil and cover with plastic wrap. Let rise for 60-90 minutes or until nearly doubled in size.
• Preheat oven to 350 degrees. Whisk egg with 1 teaspoon water. Brush evenly over top of loaves. Bake for 45 minutes. If using a thermometer temperature should reach 190 degrees F and loaves should make a hollow sound when tapped.
• Remove immediately from pans and let cool on a rack for at least 1-2 hours before slicing.

EASY HOMEMADE RYE BREAD

Steps:

• In the bowl of an electric stand mixer fitted with a hook attachment, combine the warm water and honey, then sprinkle the yeast on top of the water and let it proof for 5 minutes.
• Add the milk, salt, oil, bread flour, whole wheat flour, rye flour, and caraway seeds to the yeast mixture and knead on medium-low speed until the dough starts to come together. I always start with the lower amount of bread and whole wheat flours listed, then add more as needed.
• Increase the speed to medium-high and knead for 8-10 minutes until the dough is smooth and no longer sticking to the sides of the bowl.
• Place the dough in a large, lightly oiled bowl and cover with a towel. Let the dough rise in a warm place until doubled in size, about 1 1/2 hours.
• When the dough has risen, punch it down and transfer to a clean work surface. Let it rest for 5 minutes, then shape it into a loaf and transfer to a baking sheet lined with parchment paper. Cover with a towel and let rise for another hour until doubled in size again.
• When the dough is close to being doubled in size, preheat the oven to 425 degrees F. Slash the dough with a sharp knife to create gashes on top. Open the oven and throw a few ice cubes on the bottom when you place the bread in to bake. This will create steam that will make for a great crust to the bread. Bake for 30 minutes until crusty and golden brown.

GERMAN DARK RYE BREAD

Steps:

• In large bowl, combine all-purpose flour, salt, cocoa, yeast, and caraway seed.
• Heat and stir molasses, butter, sugar, 2 cups water and 2 Tablespoons oil until warm (about 110°-115°F).
• Add to dry mixture.
• Beat at low speed on electric mixer 1/2 minutes, scraping bowl.
• Beat 3 minutes at high speed.
• Then by hand, stir in enough rye flour to make a soft dough.
• Turn out onto lightly floured surface; knead till smooth (about 5 minutes).
• **Cover, and let rest 20 minutes.
• Punch down dough.
• Divide in half.
• Shape into 2 round or oval loaves on greased baking sheets.
• Brush with small amount of cooking oil.
• Slash tops with knife.
• Cover; let rise until double (45-60 minutes).
• Bake at 400 degrees for 25-30 minutes.
• Remove from baking sheets, place on racks to cool.
• **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately for about 3 minutes or so, then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
• Proceed with the recipe as stated.