RYE SWIRL BREAD

Rye Swirl Bread image

I'm not a huge fan of strong-flavored rye bread, but this rye-white combination makes a delightful, beautiful loaf. I found this on a package of Fleischmann's yeast. Prep time includes rising time.

Provided by pattikay in L.A.

Time 2h5m

Yield 2 loaves

Number Of Ingredients 9

Ingredients

4 1/2-5 cups flour
2 tablespoons sugar
4 1/2 teaspoons yeast (2 pkgs)
1 1/2 teaspoons salt
1 1/4 cups water
1 cup milk
2 tablespoons butter
2 tablespoons molasses
3 cups medium rye flour

Steps:

In a large bowl, combine 2 1/2 cups white flour, sugar, yeast and salt.
Heat water, milk and butter till very warm.
Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
Beat 2 minutes at high speed.
Remove half of the batter to a separate bowl.
Into one bowl, stir enough white flour to make a soft dough.
Into the second bowl, stir molasses and enough rye flour to make a soft dough.
Separately knead each dough till smooth, about 5 minutes.
Cover each dough, let rest 10-20 minutes.
Divide each dough in half; roll each into a 7 x 14 inch rectangle.
Place one dark rectangle on top of each white rectangle.
Roll up tightly, jelly-roll fasion; pinch seams to seal.
Place loaves, seam side down, in two greased loaf pans (I used my baking stone).
Cover, let rise 60 minutes (less if using rapid rise yeast).
Bake at 375 for 25-35 minutes or till done.
Remove from pans and cool on wire racks.

Nutrition Facts : Calories 1878.6, Fat 21.9, SaturatedFat 10.9, Cholesterol 47.6, Sodium 1910.8, Carbohydrate 369.8, Fiber 31.8, Sugar 26.1, Protein 51