Home Bread-Bakers v123.n001.6

Cocktail Rye Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 07 Jan 2023 20:38:44 -0800
* Exported from MasterCook *

                            Bread, Cocktail Rye

Recipe By     : Girl Versus Dough
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Hand Made                       Low Fat
                 Posted                          Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2           cups  bread flour -- divided
   1                cup  rye flour -- divided
   2 1/4            tsp  RED STAR Platinum Yeast -- (one package)
   1 1/4           cups  water -- warm, (about 120 to 130F)
   1                tsp  salt
   2               Tbsp  vegetable oil
   2                tsp  molasses
   1               Tbsp  caraway seeds -- optional

Want to make your own cocktail rye bread to pair with appetizers at 
your next party? This homemade version is simple and quick to make. 
Slice it up thin and serve it with your favorite dips and spreads.

Yield: 4 small loaves

In a large bowl or bowl of a stand mixer, combine 1 cup bread flour, 
1/2 cup rye flour and yeast. Add warm water; stir to combine.

Add another 1 cup bread flour, remaining 1/2 cup rye flour, salt, 
oil, molasses and caraway seeds, if desired; stir with a wooden 
spoon, dough whisk or dough hook attachment until a soft dough forms.

Knead dough on a lightly floured surface for 10 to 12 minutes, adding 
up to 1/2 cup remaining bread flour as necessary to create a soft, 
elastic and slightly tacky (not sticky) dough; OR, knead dough in 
stand mixer with dough hook on low speed 5 to 8 minutes, adding up to 
1/2 cup remaining bread flour as necessary to create a soft, elastic 
and slightly tacky (not sticky) dough.

Shape dough into a ball and place in a clean, lightly oiled bowl; 
turn to coat. Cover bowl with plastic wrap or a tea towel and let 
rise 45 minutes in a warm place until doubled.

Heat oven to 350F. Punch down dough; divide into 4 equal pieces. Roll 
each piece into a 1" thick log. Place logs a couple inches apart on a 
parchment paper or silicone mat-lined baking sheet. Cover with a tea 
towel and let rise 20 to 30 minutes until doubled.

Uncover risen loaves and bake 25 to 30 minutes until golden brown and 
each loaf sounds hollow when tapped on the bottom. Transfer to a 
cooling rack to cool completely before slicing.

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Per Serving (excluding unknown items): 107 Calories; 2g Fat (16.9% 
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 120mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2020 - 1215