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Holiday Rye Bread Recipe # 237


Yield: 4 small loaves

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. The perfect addition to your holiday party tray, try this hearty rye bread made with molasses, malt liquor and a hint of orange.  
 

3 to 3-1/2 cups all-purpose flour 
2-1/2 cups medium rye flour 
1/3 cup sugar 
2 packages Fleischmann's® RapidRise Yeast 
2 1/2 teaspoons salt 
1 tablespoon grated orange peel 
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 
 
Molasses Glaze:
2 tablespoons molasses
2 tablespoons water

Directions
Combine 1-1/2 cups all-purpose flour, rye flour, sugar, undissolved yeast, salt, orange peel and fennel seed in a large bowl. Heat beer, water, molasses and butter until very warm (120° to 130°F). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining 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 into 4 equal pieces. Roll each to 10 x 6-inch oval. Roll each up tightly from long side, as for jelly roll, tapering ends. Pinch seams to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

With sharp knife, make 3 diagonals cuts on top of each loaf. Brush with Molasses Glaze. Bake at 375°F for 15 minutes; brush loaves with Molasses Glaze. Bake additional 10 minutes or until done. Remove loaves from oven and brush again with Molasses Glaze. Cool on wire racks.

Molasses Glaze: Combine 2 tablespoons molasses and water in a small bowl. Stir until well blended.


Nutritional Information: Per Serving:
Serving size: 1 slice; (about 1/21 of recipe)
Serving weight: 2 ounces (56 grams)
Calories 150; Total fat 1.5 g; Saturated fat 1 g;
Cholesterol 5 mg; Sodium 290 mg; Carbohydrates 30 g;
Dietary fiber 3 g (1.4 g/oz); Sugars 3 g; Protein 4 g

 







  

 



 

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