OLD-WORLD RYE BREAD
Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. -Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Time 1h
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 146 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 229mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
SWEDISH RYE BREAD I
This is excellent bread, so good it melts in your mouth!
Provided by Janice
Categories Bread Yeast Bread Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
- Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
- Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 15.1 g, Cholesterol 0.8 mg, Fat 2.2 g, Fiber 1.3 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 200.9 mg, Sugar 7.8 g
SWEDISH RYE BREAD
Another blue ribbon bread. This bread is hearty, but not heavy, has a nice flavor, and makes great sandwiches. It is not as easy and light to knead as my white bread... maybe it builds muscles! We all love this bread, my mother especially loved it. This freezes well, if you want to save the second loaf for another time.
Provided by Sweetiebarbara
Categories Yeast Breads
Time 5h
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Put warm water into glass measuring (1) cup and check temperature with thermometer.
- Sprinkle yeast into warm water and let stand.
- In another glass measuring cup (2 cup) place water and Crisco.
- Microwave to hot, to melt fat.
- In a large bowl, combine sugar, molasses, and salt.
- Pour the Crisco water into bowl. (I usually pour it into, over the bowl, the 1/4 measuring cup I had the sugar, then the molasses inches To get all of the goodies into the bowl!).
- Stir until sugar dissolves.
- Cool to lukewarm (85°F It will probably cool to that as you dissolve the sugar, you just don't want to kill the yeast with too high a temp.).
- Stir in rye flour and beat well. (I use my electric hand mixer).
- Add yeast and caraway seed, and mix well.
- Stir in enough regular flour to make a soft dough.
- Cover with clean towel and let rest for 10 minutes.
- Generously sprinkle kneading surface with flour.
- Knead for 10 minutes.
- Place dough in lightly greased bowl and turn to coat all surfaces.
- Cover and let rise in warm draft free space, until doubled, about 2 hours.
- Punch down.
- Turn out onto lightly floured surface.
- Divide in two (I use a bread knife to slice the ball in half).
- Shape each piece into smooth ball, cover, and let rest 10 minutes (this is called proofing).
- Form each into two round loaves, and place on greased baking sheet.
- Cover and let rise in warm place (I put them in oven with the light on) until doubled again, about 1 1/2 hours.
- If you put them in oven to rise, make sure you take them out before lighting oven!
- Bake at 375°F for about 30 minutes.
- If loaves are getting too brown, you may cover with foil near the end of baking.
- Brush tops, when done, with butter for a soft crust.
Nutrition Facts : Calories 1739.8, Fat 19, SaturatedFat 3.9, Sodium 3528.8, Carbohydrate 351.9, Fiber 26.6, Sugar 52.2, Protein 43.1
GERMAN RYE BREAD
Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.
Provided by MARBALET
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water.
- In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
- Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
- Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
- Cover dough and let rise 1 to 1 1/2 hours or until double.
- Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.
Nutrition Facts : Calories 143.9 calories, Carbohydrate 28.5 g, Cholesterol 3.8 mg, Fat 1.7 g, Fiber 2.5 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 113.5 mg, Sugar 5.7 g
MOLASSES RYE BREAD
Make and share this Molasses Rye Bread recipe from Food.com.
Provided by mama cocina
Categories Yeast Breads
Time 3h45m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 9
Steps:
- Place 2 cups whole wheat flour and yeast in a large bowl. Set aside.
- In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
- Add warm mixture to flour and yeast. Beat with electric mixer on low for 30 seconds, scraping the bowl. Then beat on high for 3 minutes.
- Gradually add the seeds and the rye flour, using the electric mixer. Add as much of the remaining whole wheat flour as you can stir in with a spoon. Move dough to a floured surface and knead in the remaining flour.
- Place dough in an oiled bowl, turning once to coat with oil. Set in a warm place to rise until double (60-90 minutes).
- Punch down dough. Divide in half and shape into two loaves. Place on a baking sheet and let rise until double (45-60 minutes).
- Bake loaves at 375 degrees for 40 - 45 minutes.
- Cool on wire racks. Slice into 1/2 inch slices.
Nutrition Facts : Calories 156.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 3.8, Sodium 208.6, Carbohydrate 25.8, Fiber 4.1, Sugar 4.2, Protein 4.4
HOMEMADE RYE BREAD
Provided by Food Network
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
SWEET RYE BREAD
This bread has a slightly sweet flavor for a nice change of pace from the traditional rye. It's also wonderful toasted.
Provided by Taste of Home
Time 1h
Yield 4 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter.
Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
GRANDMA'S MOLASSES BREAD
"We converted some bread recipes from my husband's grandmother for use in the bread machine," writes Jeannie Thomas, Kokomo, Indiana. "This dark, slightly sweet bread is great toasted."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 10
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 120 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 249mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
EASTERN EUROPEAN MOLASSES RYE
A hearty slightly sweet rye bread. Great for sandwiches, or flavorful enough to stand alone with just a smear of butter. The balance of sweet with the seeds and heavier grain make it ideal for topping with anything you like, meats, vegetables, salty or sour pickled or preserved foods, as well as sweet things like honey or jam. I particularly like this spread with butter and an eastern european pepper spread called ajvar. Prep time does not include 3 hours of rising since you don't really do anything but wait and do other chores or whatever...
Provided by Liyana
Categories Yeast Breads
Time 1h5m
Yield 2-3 loaves, 36 serving(s)
Number Of Ingredients 18
Steps:
- Directions designed for stand mixer.
- For best yeast environment heat your large mixer bowl by pouring boiling water into it, swishing it around and dumping before beginning, this heats the metal and helps to keep your warm ingredients from cooling by being added to cold metal.
- Add yeast and warm water to your mixer bowl and allow to dissolve fully.
- Add milk, sugar, honey, salt, molasses, 3 T. melted butter, wheat gluten, seeds, cocoa, and coffee.
- Mix to combine, then add wheat germ and 1/2 cup rye flour mixing to combine into smooth sponge.
- Put dough hook attachment on your mixer and add the rest of the rye flour one cup at a time, followed by the whole wheat flour.
- Allow the mixer to knead the dough fpr 10-15 minutes until very smooth.
- Lightly oil the surface of the dough, cover with plastic wrap, and let rise in a warm Place in same bowl until doubled in volume (usually about an hour, less if warmer, longer if cool.).
- Once doubled after first rising, punch down and mix with dough hook again for 30 seconds to a minute.
- Rise again until doubled like before, covered with plastic wrap.
- Once doubled for the second time, again punch down and knead further with dough hook for about 2-3 minutes.
- Turn out on floured board, and knead gently to smooth.
- The dough can then be formed and shaped.
- Makes 2 standard loaves placed in greased loaf pans.
- Or 2 round loaves baked on greased cookie sheet.
- I tend to like to use 3 greased 6-inch round iron pizza pans, forming three round loaves.
- Cover and allow to rise again until doubled or just more than doubled in the pan or on cookie sheet.
- Bake in a preheated oven at 375 degrees for 30-40 minutes, or until beautifully borwned and the bottoms sound hollow if you thump them with your finger.
- Remove from pan.
- Cool on rack, brushing immediately with remaining melted butter.
Nutrition Facts : Calories 105.7, Fat 1.9, SaturatedFat 0.9, Cholesterol 4, Sodium 80.5, Carbohydrate 20.5, Fiber 2.8, Sugar 5.2, Protein 3
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