* Exported from MasterCook *
Bread, Light Rye
Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bakers Mailing List low fat
Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Unbleached wheat flour
8 ounces Medium rye flour
3 ounces Dark molasses
20 fluid ounces Water -- (temperature controlled)
1/2 ounce Active dry yeast
1 1/2 ounces Nonfat dry milk powder
2 tablespoons Caraway seeds -- crushed
1 tablespoon Kosher salt
1 tablespoon Unsalted butter -- melted
Egg wash -- as needed, egg white and water
mixed together
Stir the flours together and set aside.
To make the sponge, combine the molasses, water and yeast. Add 8
oz (240 grams) of the flour mixture. Stir vigorously for 3 minutes.
Cover the bowl and set aside to rise until doubled and very bubbly,
approximately 1 hour.
Stir the milk powder, caraway seeds, salt and butter into the sponge.
Transfer the dough to a mixer fitted with a dough hook.
Gradually add the remaining flour to the sponge. Mix on low speed and
continue adding flour until the dough is stiff but slightly tacky.
Knead for 5 minutes on low speed until the dough reaches 77F (25C).
Transfer the dough to a lightly greased bowl, cover and place in a
warm place until doubled, approximately 45 to 60 minutes.
Punch down the dough and divide into two pieces. Shape each piece
into a round loaf and place on a sheet pan that has been dusted with
cornmeal or lightly oiled. Brush the loaves with egg wash and let
rise until doubled, approximately 45 minutes.
Score the tops with a razor or knife. Bake at 375F (190C) until
golden brown and crusty, approximately 25 minutes.
Yield: 2 Large Loaves
Source:
"Yeast Breads"
Copyright:
"(c) 2005 by Prentice-Hall, Inc."
Yield:
"2 Loaves"
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Per Serving (excluding unknown items): 90 Calories; 1g Fat (5.7%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
1mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
NOTES : Method: Sponge
Fermentation: Sponge, 1 hour. Dough, 45 minutes to 1 hour. Proofing, 45 minutes.