Mini Loaf Scandinavian Rye
8 small loaves
This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
3 to 3-1/2 cups all-purpose flour
Combine 2 cups all-purpose flour, sugar, undissolved yeast, orange peel, salt and fennel seed in a large bowl. Heat beer, water, molasses, and butter until very warm (120o to 130oF). Gradually add 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.
1/3 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1 tablespoon freshly grated orange peel
2-1/2 teaspoons salt
2 teaspoons Spice Islands® Fennel Seed
1 cup beer OR malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter OR margarine
2-1/2 cups medium rye flour
Molasses Glaze (recipe follows)
Divide dough into 8 equal pieces. Shape each into a log about 6 inches long. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet. Cover; let rise in warm place until doubled in size, about 1 hour. With sharp knife, make 3 diagonal slashes (1/8-inch deep) on top of each loaf; brush with Molasses Glaze.
Bake at 375oF for 25 to 30 minutes or until done, brushing with glaze after 15 minutes. Remove from oven; brush again with glaze. Remove from sheet; let cool on wire rack.
Molasses Glaze: Combine 1 tablespoon molasses and 1 tablespoon water in a small bowl. Stir well.
Serving size: 1 slice; (about 1/23 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 150; Total fat 1.5 g; Saturated fat 0.5 g;
Cholesterol 5 mg; Sodium 260 mg; Carbohydrates 30 g;
Dietary fiber 2 g (1.1 g/oz); Sugars 6 g; Protein 4 g