Quick Rise Rye Bread Recipes

QUICK RYE BREAD

Steps:

• Preheat oven to 350 degrees. Place a baking sheet on center rack. Butter four 6-by-3-by-2-inch loaf pans, line with parchment, and butter parchment.
• Mix flours, salt, baking powder, baking soda, and seeds. Cut butter into flour mixture with a pastry cutter or rub in with your fingers, until the mixture resembles coarse crumbs.
• Whisk together yogurt, milk, honey, and eggs. Make a well in center of flour mixture, and pour in yogurt mixture. Stir well to combine (batter will be sticky). Spoon batter into pans, smoothing the tops. Scatter mixed seeds on top of batter.
• Transfer pans to baking sheet, and bake until loaves are slightly cracked and golden brown, about 1 hour. (A skewer inserted into centers should come out clean.) Let cool in pans for 15 minutes. Turn out onto wire racks, and let stand for 2 hours.

QUICK RISE RYE BREAD

Steps:

• Step 1 Making home-baked bread is simpler than you might think, especially when you have the kneading power of the KitchenAid Artisan Stand Mixer and the special "Rising" function of the Twelix Artisan Oven. Using both these appliances, dough rises in only 90 minutes and you get fragrant, crunchy bread in about two hours. The constant temperature maintained by the oven throughout the rising period and the kneading power of the Stand Mixer makes waiting for a second rising unnecessary. These steps can be used for a number of different recipes. Step 2 Place both flours and the salt in the bowl of the Stand Mixer and attach the dough hook. Run the Mixer on minimum speed to thoroughly blend. Step 3 In another bowl, dissolve the brewer's yeast in the water. The water must be lukewarm because if it's too hot or too cold, it could inhibit or slow the rising process. Pour the water with the yeast into the Mixer bowl with the dough hook attached and the mixer running. Next, gradually increase the mixer speed to 8. You may need to add a little more water and a tablespoon of flour. Step 4 Turn off the mixer and detach the dough hook. Transfer the dough to a glass bowl and activate the oven's special "Rising" function. Cover the bowl with a damp cloth and put it on the middle shelf of the oven. Allow to rise for 90 minutes. Step 5 After the dough has risen, remove it from the oven and select the "Traditional Bread" professional bakery function. Punch down the dough on a floured work surface and shape it into a loaf. Make a cut in the shape of a cross on the top and sprinkle with flour. Place in the oven and bake for 33 minutes.

QUICK YEAST BREAD

Steps:

• Put 4 cups of the flour, yeast, sugar and salt into large bowl.
• Pour in hot water and oil and mix until combined- it will be sticky.
• Add the remaining flour in increments until dough is no longer sticky.
• Knead for about 5 minutes until dough is elastic and smooth.
• Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
• Punch it down and divide dough into two pieces.
• Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
• Bake at 400F for 40 minutes.
• Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

QUICK SWEDISH RYE BREAD

Steps:

• Preheat oven to 400°F and butter 2 8" x 4" loaf pans.
• In large bowl, stir together flour, baking soda, baking powder, salt and cumin seeds.
• In separate bowl, mix together yogurt, milk and honey; stir to blend well (if the honey is stiff, warm it a little to make it more liquid before mixing with the yogurt and milk).
• Pour yogurt mixture into flour mixture and stir until dry ingredients are well moistened (mixture will be sticky but quite stiff).
• Stir vigorously for several minutes.
• Divide dough evenly among prepared pans, smoothing tops with wet spatula.
• Place in centre of oven, lower heat to 385°F and bake for 30 minutes, then lower heat to 350°F and bake another 20 minutes or until loaves have pulled away from sides of pans and a skewer inserted in centre comes out clean.
• Turn loaves out of pans onto rack. (The loaves will be about 2" high.).
• Allow bread to cool for at least two hours before slicing to give loaves time to firm up.