Holiday Rye Bread
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup sugar
1 tablespoon grated orange peel
2 1/2 teaspoons salt
2 teaspoons fennel seed
2 packages Fleischmann’s® Active Dry Yeast — * see note
1 cup beer or malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter or margarine
2 1/2 cups medium rye flour
Molasses glaze
MOLASSES GLAZE
2 tablespoons molasses
2 tablespoons water
In large bowl mix 1 1/2 cups all-purpose flour, sugar, orange peel, salt,
fennel seed and undissolved yeast.
Heat beer, water, molasses and butter to 125ş to 130şF; add to dry
ingredients. Beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 1/2 cup all-purpose flour; beat at high speed 2
minutes scraping bowl occasionally. Stir in rye flour and enough remaining
all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out onto lightly floured surface. Divide into 4
equal pieces. Roll each to 10 × 6-inches. Roll each up tightly from long
side, as for jelly roll, tapering ends; pinch seams to seal. Place on
greased baking sheets. Cover; let rise in warm, draft-free place until
doubled in bulk, about 1 hour.
With sharp knife, make 3 diagonal cuts on top of each loaf; brush with
molasses glaze. Bake at 375şF for 15 minutes; brush loaves with glaze.
Bake additional 10 minutes or until done. Remove loaves from oven and
brush again with glaze. Cool on wire racks.
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Molasses Glaze: Mix 2 tablespoons of molasses with 2 tablespoons of water
until well blended.
Yield:
“4 Loaves”
Per serving: 134 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 27g Carbohydrate; 3mg Cholesterol; 235mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann’s® Rapid Rise
Yeast. Follow above directions except reduce first rising: cover
kneaded dough and let rest on floured surface 10 minutes. Proceed
with recipe.
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