Food recipes
Molasses Rye Bread
Molasses Rye Bread Ingredients: leavening agents, yeast, baker's, active dry cocoa, dry powder, unsweetened sugars, brown salt, table wheat flour, white, all-purpose, unenriched water, bottled, generic molasses oil, c...
Molasses Rye Bread
Ingredients:
leavening agents, yeast, baker's, active dry
cocoa, dry powder, unsweetened
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
molasses
oil, canola
wheat flour, white, all-purpose, unenriched
wheat germ, crude
butter, without salt
Directions:
In a large bowl, mix together yeast, cocoa, brown sugar, salt, and rye flour.
In a glass measuring cup, combine warm water, molasses, and oil.
Mix into the rye flour mixture.
Add enough all-purpose flour to make a smooth dough that is no longer sticky.
Knead dough for 4-5 minutes.
Place dough in greased bowl and cover.
Allow to rise in warm place until double, about 1 hour.
Punch down dough and divide in half.
Roll each into a torpedo-shaped loaf.
Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ.
Sprinkle 1 teaspoon wheat germ on top of each loaf.
Let rise in warm place until double, about 30 minutes.
Bake in preheated 375 degrees F oven for 30-35 minutes until crust makes a hollow sound when tapped.
Brush hot loaves with melted butter.
Makes 2 loaves.
Ingredients:
leavening agents, yeast, baker's, active dry
cocoa, dry powder, unsweetened
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
molasses
oil, canola
wheat flour, white, all-purpose, unenriched
wheat germ, crude
butter, without salt
Directions:
In a large bowl, mix together yeast, cocoa, brown sugar, salt, and rye flour.
In a glass measuring cup, combine warm water, molasses, and oil.
Mix into the rye flour mixture.
Add enough all-purpose flour to make a smooth dough that is no longer sticky.
Knead dough for 4-5 minutes.
Place dough in greased bowl and cover.
Allow to rise in warm place until double, about 1 hour.
Punch down dough and divide in half.
Roll each into a torpedo-shaped loaf.
Place loaves a few inches apart on a cookie sheet that has been greased and dusted with wheat germ.
Sprinkle 1 teaspoon wheat germ on top of each loaf.
Let rise in warm place until double, about 30 minutes.
Bake in preheated 375 degrees F oven for 30-35 minutes until crust makes a hollow sound when tapped.
Brush hot loaves with melted butter.
Makes 2 loaves.