PUMPERNICKEL RYE BREAD
This is a hearty bread. Mix it in the bread machine (or stand mixer) but bake it in the oven. I recommend baking in the oven instead of the machine because the loaf is fuller and the top is much nicer. I hope you enjoy it.
Provided by Rodney
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Whole Wheat cycle, and Start.
- After the first rise, remove dough from the machine. Shape, and place into a lightly oiled 9x5-inch loaf pan. Cover, and let rise for 1 hour.
- Bake at 350 degrees C (175 degrees C) for 45 minutes. Remove from oven, remove from pan, and let cool completely on wire rack before slicing.
Nutrition Facts : Calories 150.9 calories, Carbohydrate 27.7 g, Cholesterol 0.4 mg, Fat 1.9 g, Fiber 2.9 g, Protein 6.2 g, SaturatedFat 0.3 g, Sodium 206.7 mg, Sugar 2.5 g
RYE SWIRL BREAD
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.
Categories Yeast Breads
Time 2h5m
Yield 2 loaves
Number Of Ingredients 9
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
SWEET RYE BREAD
This bread has a slightly sweet flavor for a nice change of pace from the traditional rye. It's also wonderful toasted.
Provided by Taste of Home
Time 1h
Yield 4 loaves.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in 2 cups water; let stand for 15 minutes. Add milk, butter, sugar, corn syrup, molasses, salt and remaining water. Stir in rye flour. Gradually add enough all-purpose flour to form a soft dough. Turn onto a lightly 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 hour. Punch dough down. Shape into four loaves; place in a greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 325° for 40-45 minutes. Remove from pans to cool on wire racks. Brush with melted butter.
Nutrition Facts : Calories 115 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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