Food recipes
Light (Seedless) Rye Bread
Light (Seedless) Rye Bread Ingredients: water, bottled, generic sugars, granulated leavening agents, yeast, baker's, active dry milk, buttermilk, fluid, cultured, lowfat butter, without salt sugars, brown salt, table...
Light (Seedless) Rye Bread
Ingredients:
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
Directions:
Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
Add rye flour and mix well.
Add white flour until dough is stiff enough to be turned onto floured board.
Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
**Punch dough down.
Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
Bake at 400F for 25 minutes.
Remove from baking sheets and cool on racks.
**Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
Proceed with the recipe as stated.
Ingredients:
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
Directions:
Combine lukewarm water, sugar and yeast and let proof for 10 minutes.
In mixing bowl, combine buttermilk, melted margarine, brown sugar, salt and yeast mixture.
Add rye flour and mix well.
Add white flour until dough is stiff enough to be turned onto floured board.
Knead for 10 minutes, place in greased bowl, cover and let rise until doubled (about 35-40 minutes).
**Punch dough down.
Form into 2 round or oblong loaves on cookie sheet, cover and let rise until doubled (about 45-55 minutes).
Bake at 400F for 25 minutes.
Remove from baking sheets and cool on racks.
**Note:If using this recipe to make a light/dark"marbled" rye loaf, knead both the light and dark doughs separately (according to the recipes), then combine the light and dark doughs and knead them together for another minute or so (to produce the marbled effect).
Proceed with the recipe as stated.