Two Tone Rye Twist Loaves Recipes

TWO-TONE RYE TWIST LOAVES

Steps:

• 1. In large bowl, combine 2 1/2 cups all-purpose flour and the rye flour mix well. Set aside.2. In another large bowl, combine 2 cups of the flour mixture, salt, orange peel and yeast mix well. In medium saucepan, heat milk, molasses and margarine until very warm (120 to 130°F.). Add warm liquid to flour-yeast mixture blend at low speed until moistened. Beat 3 minutes at medium speed. Pour half of batter into another bowl set aside.3. To remaining batter, stir in cocoa, anise seed, instant coffee and 1 to 1 1/2 cups flour mixture to form a stiff dough. On floured surface, knead in 1/2 to 1 cup flour mixture until dough is smooth and elastic, about 5 minutes.4. To reserved batter, stir in remaining flour mixture and 1/2 to 3/4 cup of the remaining all-purpose flour to make a stiff dough. On floured surface, knead in 1/2 to 3/4 cup additional all-purpose flour until dough is smooth and elastic, about 5 minutes. Place doughs in separate greased bowls cover loosely with greased plastic wrap and cloth towels. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.5. Grease 2 cookie sheets. Punch down doughs several times to remove all air bubbles. Divide each dough in half. Roll each part into 14-inch rope. For each loaf, twist 1 dark and 1 light rope together, pinching ends to seal. Place on greased cookie sheets. Cover let rise until doubled in size, about 1 hour.6. Heat oven to 350°F. Uncover dough. Bake 25 to 30 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets cool on wire racks for 1 hour or until completely cooled.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 160 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 300 mg 13% * Total Carbohydrate: 28 g 9% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 4 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 4% * Iron: 8% * Dietary Exchanges: 2 Starch or 2 CarbohydrateSee Cook's Note: If Dough Fails to Rise

RYE BREAD

Steps:

• 1. In small bowl, dissolve yeast in warm water (105 to 115°F.). In large bowl, combine warm milk (105 to 115°F.), molasses, shortening and salt blend well. Add dissolved yeast. Add 2 cups all-purpose flour blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in 3 cups rye flour and an additional 3/4 to 1 cup all-purpose flour until dough pulls cleanly away from sides of bowl.2. On floured surface, knead in 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.3. Grease 2 cookie sheets. Punch down dough several times to remove all air bubbles. Divide dough in half shape into balls. Shape dough into two 12-inch oblong loaves round ends. Place on greased cookie sheets. With sharp knife, make four 1/4-inch-deep diagonal slashes on top of each loaf. Cover let rise in warm place until doubled in size, 20 to 30 minutes.4. Heat oven to 350°F. Uncover dough. In small bowl, combine water and egg yolk beat well. Brush over loaves. Bake at 350°F. for 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets cool on wire racks for 1 hour or until completely cooled.High Altitude (above 3500 feet): Decrease first rise time by 15 to 30 minutes. Decrease second rise time by 10 minutes. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 5 mg 2% * Sodium: 100 mg 4% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 1 g 4% * Sugars: 3 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch or 1 CarbohydrateSee Cook's Note: If Dough Fails to Rise

RUSTIC KIBBLED WHEAT & RYE LOAVES

Steps:

• Put the water, milk & yeast into a small container & mix. Leave for 10 minutes.
• Put the oil, salt, brown sugar, biga & flour into a large bowl. Add the yeast/water mixture and stir with a wooden spoon for 1 minute.
• Using a mixer with a dough hook (I have hand mixer with two dough hooks), mix for 8-10 minutes. The dough will be very sticky & is not suitable for kneading by hand (I thought about it but don't be silly like me!).
• Cover & leave in a warm place until nearly doubled (this took me about 1 & 1/2 hours).
• Scrape out of the bowl onto a very well floured bench & gently split into 3 equal portions (I used a very sharp knife). Gently fold into loose rounds & leave to rest for about 1 hour. You need to be gentle as you don't want to knock the air out of the mixture.
• Gently shape into the form you want, being careful not to knock the air out of the dough. I gently stretched two of these into slipper shapes, and cut the other into 6 rolls, and rested each of the three portions on separate pieces of parchment paper. Being careful, put small dimples on the tops of the loaves & leave until doubled (about 1 & 1/2 hours for me).
• Just after doing this heat your oven & baking stone to 240 degrees Celsius.
• Once the loaves have doubled, bake as many as your stone can handle (mine was one portion at a time) for 5 minutes on 240 degrees Celsius. Lower the temperature to 200 degrees Celsius & bake until the base sounds hollow when tapped (about 30 minutes in total for a loaf, 20-25 minutes for the rolls).
• To get a nice crust spray the oven (taking care not to get the bread in the process) with water once or twice during baking.
• Once cooled these loaves freeze easily - I normally put them into a freezer bag with a twist tie & pop them in the fast freeze section of my freezer. I then let them defrost on the bench, or if you make rolls you can let them defrost & pop them into the oven on 200 degrees to warm them through.
• For Vegan use only the water.

TWO-TONE YEAST BREAD

Steps:

• In large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add warm milk and shortening, beat until smooth.
• Stir in enough remaining flour to form a soft dought (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• For molasses dough, in a large mixing bowl combine all-purpose flour, sugar, yeast and salt.
• Add the warm milk, molasses and shortening; beat until smooth.
• Stir in enough whole wheat flour to form a soft dough (dough will be sticky).
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down doughs, divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12 inch x 8 inch rectangle.
• Place the rectangle of molasses dough on the rectangle of plan dough.
• Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Place seam side down in an 8 inch x 4 inch x 2 inch loaf pan coated with cooking spray. repeat with remaining dough.
• Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 375°F for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.

TWO-TONE YEAST BREAD

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, salt and 2 cups flour. Beat on medium speed for 3 minutes Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For molasses dough, in a large bowl, dissolve yeast in warm milk. Add the molasses, shortening, sugar, salt and all-purpose flour. Beat until smooth. Stir in enough whole wheat flour to form a soft (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch doughs down; divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12x8-in. rectangle. Place the rectangle of molasses dough on the rectangle of plain dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. , Place seam side down in an 8x4-in. loaf pan coated with cooking spray. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.