LIGHT RYE SANDWICH LOAVES

Light Rye Sandwich Loaves image

I'll sometimes shape half of the dough into a round loaf, hollow it out after baking and fill it with dip for parties.

Provided by Taste of Home

Time 50m

Yield 2 loaves.

Number Of Ingredients 12

Ingredients

4 to 4-1/2 cups all-purpose flour
2-1/2 cups rye flour
1/3 cup packed brown sugar
2 packages (1/4 ounce each) active dry yeast
1 tablespoon grated orange zest
2 teaspoons salt
1/2 teaspoon fennel seed or aniseed, crushed
2-1/4 cups water
1/4 cup shortening
1-1/2 teaspoons molasses
Cornmeal
Melted butter

Steps:

In a large bowl, combine 2 cups all-purpose flour, rye flour, brown sugar, yeast, orange zest, salt and fennel seed. In a saucepan, heat the water, shortening and molasses to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Grease two 8x4-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise until doubled, about 45 minutes. , With a sharp knife, make three shallow slashes across the top of each loaf. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool.

Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.