Dark Rye Scones Recipes

DARK RYE BREAD

Dark Rye Bread image

Very good!!! The extra sugar makes for a better rise.

Provided by knowell

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread

Yield 12

Number Of Ingredients 10

Ingredients

1 ⅛ cups water
2 tablespoons molasses
1 tablespoon vegetable oil
1 teaspoon salt
2 cups all-purpose flour
1 ½ cups rye flour
3 tablespoons packed brown sugar
1 tablespoon unsweetened cocoa powder
¾ teaspoon caraway seed
2 teaspoons bread machine yeast

Steps:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select the Basic cycle, and press Start.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 32.5 g, Fat 1.6 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 197.1 mg, Sugar 5.3 g

ONION-RYE SCONES

Onion-Rye Scones image

Moist and slightly crumbly, these scones team especially well with soups made of root vegetables-potatoes, parsnips, and the like.

Yield makes 8

Number Of Ingredients 10

Ingredients

1 1/2 cups rye flour
3/4 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons nonhydrogenated margarine, softened
2 tablespoons molasses or maple syrup
1/4 cup rice milk, or as needed
2 teaspoons olive oil
1 medium onion, quartered and thinly sliced
Poppy seeds

Steps:

Preheat the oven to 350 degrees.
Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles a coarse meal.
In a small bowl, whisk the molasses together with the rice milk. Work into the flour mixture, adding enough rice milk to form a soft dough. If the dough is sticky, work in some additional flour.
Transfer the dough to a well-floured board and knead briefly with floured hands.
Form the dough into a ball, then roll into a round 9 inches in diameter and place on a lightly oiled baking sheet. Score the round with a knife, about halfway through the dough, into 8 equal wedges.
For the topping, heat the oil in a small skillet. Add the onion and sauté over medium heat until lightly browned. Distribute the onion evenly over the scones, then lightly press them down with a spatula. Sprinkle with poppy seeds.
Bake for 15 to 20 minutes, or until the tops are golden. Let cool somewhat before slicing.
Per scone:
Calories: 172
Total fat: 5g
Protein: 4g
Fiber: 4g
Carbohydrate: 29g
Cholesterol: 0mg
Sodium: 600mg

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