* Exported from MasterCook *
Bread, Bohemian Rye
Recipe By :Red Star Yeast Co.
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Food Processor
Hand Made Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup Water -- plus
1 TBSP Water
1 TBSP Vegetable Oil
1 1/3 cup Bread Flour
1 cup Medium Rye Flour
1 tsp Salt
4 tsp Sugar
1 tsp Fennel Seeds
1/2 tsp Caraway Seeds
1 1/2 tsp Active Dry Yeast
A soft, mild light rye bread with a hint of licorice.
Makes: 1 loaf
Bread Machine: All ingredients should be at room temperature. Place
ingredients in the pan in the order listed. Select "Basic" or "White
Bread" cycle and medium/normal crust. Check dough consistency after 5
minutes of kneading. The dough should be in a soft, tacky ball. If it
is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is
too wet and sticky, add 1 tablespoon of flour at a time. Remove bread
when cycle is finished; cool.
Mixer: Combine 1 cup bread flour, yeast, sugar, fennel seeds, caraway
seeds, and salt. Combine liquid ingredients and heat to 120 to 130F.
Hand-Held Mixer: Combine dry mixture and liquid ingredients in mixing
bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir
in rye flour and enough of the remaining bread flour to make a firm
dough. Knead on floured surface 5 to 7 minutes or until smooth and
elastic. Use additional bread flour if necessary.
Stand Mixer: Combine dry mixture and liquid ingredients in mixing
bowl with paddle or beaters for 4 minutes on medium speed. Gradually
add rye flour and enough of the remaining bread flour to form a firm
dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
Food Processor: Have all ingredients at room temperature. Put dry
mixture in processing bowl with steel blade. While the motor is
running, add liquid ingredients. Process until mixed. Continue
processing, gradually adding rye flour and enough of the remaining
bread flour until dough forms a ball.
Place dough in lightly oiled bowl and turn to grease top. Cover; let
rise until dough tests ripe. Turn dough onto lightly floured surface;
punch down to remove air bubbles. Shape into round loaf. Place on
lightly greased cookie sheet. Cover; let rise in warm place until
indentation remains after touching. If desired, slash top 2 or 3
times with very sharp knife in a decorative pattern and brush with
slightly beaten egg white. Bake in preheated 375F oven for 40 to 45
minutes until the loaf sounds hollow when tapped. Remove from pan;
cool before slicing.
You can substitute Instant (fast-rising) yeast for Active Dry Yeast.
Traditional methods- replace 1:1. Expect your dough to rise faster;
always let your dough rise until â??ripe'. Bread Machines- use 1/2
tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in
your recipe.
Cal 100, Fat 2g, Carb 19g, Sod 200mg, Fiber 2g, Pro 3g
S(Internet address):
https://redstaryeast.com/recipes/bohemian-rye-bread/
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Per Serving (excluding unknown items): 103 Calories; 2g Fat (13.9%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1001