Light Rye Sandwich Loaves Recipes
LIGHT RYE BREAD
This is a very tasty Rye bread recipe that I found in a Kitchenaid forum. The flavor is full without being overpowering. I love the taste of caraway, so I always add a little more.
Provided by spreadnjoy
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Mix the honey and the warm water, add the yeast in stir until dissolved.
- In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
- Add yeast mixture to the molasses mixture.
- Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
- Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
- Knead 5-10 minutes until ball is smooth.
- Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
- Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
- Cover with cloth and let rise 35-60 minutes or until double in bulk.
- Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.
SWEDISH RYE LOAVES
Old-fashioned oats, brown sugar and molasses make these down-home loaves the best-tasting rye bread I've ever had. In fact, guests often ask me for the recipe. Slices are wonderful for sandwiches. -Iola Egle of Bella Vista, Arkansas
Provided by Taste of Home
Time 45m
Yield 3 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120°-130°, stirring occasionally., In a large bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough., Turn onto a floured surface; knead about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes. , Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool.,
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 149mg sodium, Carbohydrate 19g carbohydrate, Fiber 2g fiber), Protein 2g protein.
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