Two Tone Rye Twist Loaves Food

RUSTIC RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

RYE BREAD

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

TWO-TONE YEAST BREAD

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, salt and 2 cups flour. Beat on medium speed for 3 minutes Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For molasses dough, in a large bowl, dissolve yeast in warm milk. Add the molasses, shortening, sugar, salt and all-purpose flour. Beat until smooth. Stir in enough whole wheat flour to form a soft (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch doughs down; divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12x8-in. rectangle. Place the rectangle of molasses dough on the rectangle of plain dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. , Place seam side down in an 8x4-in. loaf pan coated with cooking spray. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.

OLD-WORLD RYE BREAD

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.

TWO-TONE RYE TWIST LOAVES

Steps:

• 1. In large bowl, combine 2 1/2 cups all-purpose flour and the rye flour mix well. Set aside.2. In another large bowl, combine 2 cups of the flour mixture, salt, orange peel and yeast mix well. In medium saucepan, heat milk, molasses and margarine until very warm (120 to 130°F.). Add warm liquid to flour-yeast mixture blend at low speed until moistened. Beat 3 minutes at medium speed. Pour half of batter into another bowl set aside.3. To remaining batter, stir in cocoa, anise seed, instant coffee and 1 to 1 1/2 cups flour mixture to form a stiff dough. On floured surface, knead in 1/2 to 1 cup flour mixture until dough is smooth and elastic, about 5 minutes.4. To reserved batter, stir in remaining flour mixture and 1/2 to 3/4 cup of the remaining all-purpose flour to make a stiff dough. On floured surface, knead in 1/2 to 3/4 cup additional all-purpose flour until dough is smooth and elastic, about 5 minutes. Place doughs in separate greased bowls cover loosely with greased plastic wrap and cloth towels. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.5. Grease 2 cookie sheets. Punch down doughs several times to remove all air bubbles. Divide each dough in half. Roll each part into 14-inch rope. For each loaf, twist 1 dark and 1 light rope together, pinching ends to seal. Place on greased cookie sheets. Cover let rise until doubled in size, about 1 hour.6. Heat oven to 350°F. Uncover dough. Bake 25 to 30 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets cool on wire racks for 1 hour or until completely cooled.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 160 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 300 mg 13% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 4 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 2 Starch or 2 CarbohydrateSee Cook's Note: If Dough Fails to Rise