Food recipes
Molasses Rye Bread
Molasses Rye Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry molasses butter, without salt water, bottled, generi...
Molasses Rye Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
molasses
butter, without salt
water, bottled, generic
salt, table
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
Directions:
Place 2 cups whole wheat flour and yeast in a large bowl.
Set aside.
In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
Add warm mixture to flour and yeast.
Beat with electric mixer on low for 30 seconds, scraping the bowl.
Then beat on high for 3 minutes.
Gradually add the seeds and the rye flour, using the electric mixer.
Add as much of the remaining whole wheat flour as you can stir in with a spoon.
Move dough to a floured surface and knead in the remaining flour.
Place dough in an oiled bowl, turning once to coat with oil.
Set in a warm place to rise until double (60-90 minutes).
Punch down dough.
Divide in half and shape into two loaves.
Place on a baking sheet and let rise until double (45-60 minutes).
Bake loaves at 375 degrees for 40 - 45 minutes.
Cool on wire racks.
Slice into 1/2 inch slices.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
molasses
butter, without salt
water, bottled, generic
salt, table
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
Directions:
Place 2 cups whole wheat flour and yeast in a large bowl.
Set aside.
In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
Add warm mixture to flour and yeast.
Beat with electric mixer on low for 30 seconds, scraping the bowl.
Then beat on high for 3 minutes.
Gradually add the seeds and the rye flour, using the electric mixer.
Add as much of the remaining whole wheat flour as you can stir in with a spoon.
Move dough to a floured surface and knead in the remaining flour.
Place dough in an oiled bowl, turning once to coat with oil.
Set in a warm place to rise until double (60-90 minutes).
Punch down dough.
Divide in half and shape into two loaves.
Place on a baking sheet and let rise until double (45-60 minutes).
Bake loaves at 375 degrees for 40 - 45 minutes.
Cool on wire racks.
Slice into 1/2 inch slices.