LIGHT (SEEDLESS) RYE BREAD

Light (Seedless) Rye Bread image

Provided by Dee514

Time 2h15m

Yield 2 Loaves

Number Of Ingredients 10

1 cup lukewarm water
1 teaspoon sugar
1 tablespoon dry yeast
1 1/2 cups buttermilk
1/4 cup butter or 1/4 cup margarine, melted
1/4 cup brown sugar
2 teaspoons salt
2 cups rye flour
4 -6 cups unbleached white flour
2 teaspoons caraway seeds (If you prefer a seeded rye, add to the rye flour.) (optional)

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.