Country Rye Bread
This recipe has earned the goodfibesTM seal indicating it is a good source of fiber. Makes 2 round loaves.
4 to 4-1/2 cups all-purpose flour
Combine 2 cups all-purpose flour, sugar, undissolved yeast, caraway seed and salt in a large bowl. Gradually add very warm water and oil to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally.With spoon, stir in rye flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; shape each into 5-inch ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
1/3 cup light brown sugar
2 envelopes Fleischmann's® RapidRise Yeast
1 tablespoon Spice Islands® Whole Caraway Seed
1-1/2 teaspoons salt
2 cups very warm water (120° to 130°F)
2 tablespoons vegetable oil
2 cups rye flour
1 egg white, lightly beaten with 1 tablespoon water
With sharp knife, make 4 slashes (1/4-inch deep) in criss-cross fashion on top of each loaf. Brush with egg white mixture. Bake at 400°F for 35 minutes or until done, covering with foil halfway through baking to prevent excess browning. Remove from sheet; let cool on wire rack.
Serving size: 1 slice; (about 1/24 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 140; Total fat 1.5 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 150 mg; Carbohydrates 28 g;
Dietary fiber 2 g (1.1 g/oz); Sugars 4 g; Protein 4 g