Molasses Rye Bread Recipes

GERMAN RYE BREAD

Steps:

• Dissolve yeast in warm water.
• In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture, and 1 cup of rye flour.
• Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead.
• Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour.
• Cover dough and let rise 1 to 1 1/2 hours or until double.
• Punch down dough and divide to form two round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Bake for 30 to 35 minutes.

SWEDISH RYE BREAD I

Steps:

• Dissolve yeast in warm water.
• Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.
• Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.
• Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.

RUSTIC RYE BREAD

Steps:

• In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.

MOLASSES RYE BREAD

Steps:

• Place 2 cups whole wheat flour and yeast in a large bowl. Set aside.
• In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
• Add warm mixture to flour and yeast. Beat with electric mixer on low for 30 seconds, scraping the bowl. Then beat on high for 3 minutes.
• Gradually add the seeds and the rye flour, using the electric mixer. Add as much of the remaining whole wheat flour as you can stir in with a spoon. Move dough to a floured surface and knead in the remaining flour.
• Place dough in an oiled bowl, turning once to coat with oil. Set in a warm place to rise until double (60-90 minutes).
• Punch down dough. Divide in half and shape into two loaves. Place on a baking sheet and let rise until double (45-60 minutes).
• Bake loaves at 375 degrees for 40 - 45 minutes.
• Cool on wire racks. Slice into 1/2 inch slices.

RYE MOLASSES BREAD ALA OUTBACK

Steps:

• Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile, in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes.
• Bread freezes beautifully.
• Yield: 2 large loaves or 6 mini-loaves.
• from Gloria Pitzer.

MOLASSES RAISIN RYE BREAD

Steps:

• Soak yeast in 1/2 c water 120 degrees.
• Combine yeast,water,raisins,powdered milk,rye flour,honey and caraway seeds.
• Add enough white flour,about 2 c to make batter for sponge.
• Let rise until fluffy. Stir in molasses,oil an salt.
• Add enough addition flour 1 c at a time to make a kneadable dough.
• Divide dough into 3 parts.
• Form into round loaves.Place on greased cookie sheets.Let rise uncovered,for 1 hour in warm place till double in bulk. Bake 375 for 10 minjutes,reduce heat 350 bake 30-35 minutes.
• Cool on wire rack.If you prefer-.
• You may flatten dough and roll tightly,seal ends.And place in greased 9x5 bread pans.

OLD-WORLD RYE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in the molasses, butter, rye flour, cocoa, caraway seeds, salt and 2 cups all-purpose flour until smooth. Stir in enough remaining all-purpose flour to form a stiff dough., Turn onto a 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 1-1/2 hours. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each piece into a loaf about 10 in. long. Grease 2 baking sheets and sprinkle with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pans to wire racks to cool.

RYE AND MOLASSES BREAD WITH BEER

Steps:

• Dissolve yeast in milk. Set aside in a warm place to proof, about five minutes.
• Mix all but one tablespoon of the molasses with orange rind, salt and ground fennel seeds in a saucepan. Bring to a boil, then mix with beer in a large bowl. Mix the remaining tablespoon of molasses with a tablespoon of warm water and set aside to use as a glaze.
• Stir in the yeast mixture. Then stir in the oats, bran and rye flour. Add the whole wheat flour, a half-cup at a time, to make a soft, somewhat sticky dough.
• Turn the dough out onto a board liberally spread with the all-purpose flour. Knead until the dough is soft, smooth and fairly elastic, adding more all-purpose flour as necessary. Most of the stickiness should be gone from the dough.
• Place dough in an oiled bowl, cover and set aside to rise until doubled, one-and-a-half to two hours. Punch dough down, knead briefly and divide in half.
• Shape each portion of dough into a narrow, plump oval and press the fennel seeds into the top of each loaf. Place loaves on an oiled baking sheet and set aside to rise until doubled, about one hour.
• Preheat oven to 375 degrees. Brush each loaf with some of the glaze prepared in Step 2. Place breads in the middle of the oven and bake until they sound hollow when tapped, about 40 minutes. Brush more glaze on the loaves during baking.
• Cover breads loosely with foil and cool on racks.

GRANDMA'S MOLASSES BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).