Light Seedless Rye Bread Food
LIGHT RYE BREAD
This is a very tasty Rye bread recipe that I found in a Kitchenaid forum. The flavor is full without being overpowering. I love the taste of caraway, so I always add a little more.
Provided by spreadnjoy
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
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 (SEEDLESS) RYE BREAD
This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough (Recipe # 43285) together with a light rye dough, before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a delicious light (seedless) rye bread! (110 minute prep time includes rising time).
Provided by Dee514
Categories Yeast Breads
Time 2h15m
Yield 2 Loaves
Number Of Ingredients 10
Steps:
- Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
- In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
- Add rye flour and mix well.
- Add white flour until dough is stiff enough to be turned onto floured board.
- Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
- **Punch dough down.
- Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
- Bake at 400°F for 25 minutes.
- Remove from baking sheets and cool on racks.
- **Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately (according to the recipes), 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.
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