* Exported from MasterCook *
Bread, Old-World Rye 2
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bread Grains
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 ounces active dry yeast -- (1/4 ounce each) (2 pkgs)
1 1/2 cups warm water -- (110 to 115F)
1/2 cup molasses
6 tablespoons butter -- softened
2 cups rye flour
1/4 cup baking cocoa -- (Dutch Processed Baking Cocoa)
2 tablespoons caraway seeds
2 teaspoons salt
3 1/2 cups all-purpose flour -- to 4C
Cornmeal
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, about
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 two
baking sheets and sprinkle with cornmeal. Place loaves on prepared
pans. Cover and let rise until doubled, about 1 hour.
Bake at 350F for 35-40 minutes or until bread sounds hollow when
tapped. Remove from pans to wire racks to cool.
Yield: 2 loaves (12 slices each).
TOTAL TIME: Prep: 25 min. + rising
Bake: 35 min. + cooling
MAKES: 24 servings
1 slice equals (calculated without cornmeal) 146 calories, 3 g fat (2
g saturated fat), 8 mg cholesterol, 229 mg sodium, 26 g carbohydrate,
2 g fiber, 3 g protein.
Source:
"tasteofhome.com"
S(Internet Address):
http://www.tasteofhome.com/recipes/old-world-rye-bread
Copyright:
"Originally published as Old-World Rye Bread in Best of Country
Breads 2000, p46"
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Per Serving (excluding unknown items): 160 Calories; 4g Fat (20.2%
calories from fat); 5g Protein; 28g Carbohydrate; 3g Dietary Fiber;
8mg Cholesterol; 214mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2015 - 0301