Rye Bread (Light) #BreadWorld

2:06 AM Fernando Lachica 0 Comments

Rye Bread (Light) #BreadWorld


¼ cup honey
¼ cu light molasses
2 tsp salt
2 tbsp butter or margarine
2 tbsp caraway seeds
1 cup boiling water
2 packages active dry yeast
¾ cup warm water (105F to 115F)
2 cups rye flour
3.5 to 4 cups all-purpose flour


• Place honey, molasses, salt, butter, caraway seeds, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.

• Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup all-purpose flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix until well mixed, about 1 minute. Stop and scrape bowl if necessary.

• Continuing on seed 2, add remaining all-purpose flour, ½ cup at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer.

• Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

• Punch dough down and divide in half. Shape each half into a round loaf. Place on two greased baking sheets. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

• Bake at 350F for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and cool on wire racks.

• Yield 32 servings (16 slices per loaf)

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