Banana Rye Loaves Recipe # 469

Yield: 2 round loaves

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber. 

1 cup warm water (100° to 110°F)
2 envelopes Fleischmann's® Active Dry Yeast
1/4 cup honey
1/4 cup butter OR margarine, softened
1 tablespoon salt
3 cups rye flour
2-1/2 to 3 cups all-purpose flour
2 cups mashed ripe banana

Place 1/2 cup water in a bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, butter, salt, rye flour, and 1/2 cup all-purpose flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add banana and 1/2 cup all-purpose flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. (Dough will be sticky). Place in greased bowl turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; turn out onto lightly floured surface. Divide dough in half; shape each half into a smooth round ball. Place on large greased baking sheet; flatten slightly. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Make several slashes on tops of loaves. Bake at 350oF for 30 to 35 minutes or until done. Remove from sheet; cool on wire racks.

Nutritional Information:
Per Serving:
Serving size: 1 slice (about 1/24 of recipe)
Serving weight: 2 ounces (56 grams) 
Calories 140; Total fat 2.5 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 310 mg; Carbohydrates 28 g;  
Dietary fiber 3 g (1.4 g/oz); Sugars 5 g; Protein 3 g





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