Recipe #703  

Rapidmix Rye Swirl Bread

Rapidmix Rye Swirl Bread Recipe | Loaves | <p>This recipe&nbsp;produces a swirl of rye bread in each loaf - a great loaf of bread for a ham sandwich or any&nbsp;combination of cold lunch meats.&nbsp;&nbsp;&nbsp;It has earned the goodfibes<sup>TM</sup> seal indicating it is a good source of fiber. &nbsp;<br />&nbsp;<br />Note: Dough must be refrigerated 2 to 24 hours.</p>

Makes: 2 loaves
Proof Time: 60 minutes
Bake Time: 35 to 40 minutes

This recipe produces a swirl of rye bread in each loaf - a great loaf of bread for a ham sandwich or any combination of cold lunch meats.   It has earned the goodfibesTM seal indicating it is a good source of fiber.  
Note: Dough must be refrigerated 2 to 24 hours.

3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon salt
2 envelopes Fleischmann's® Active Dry Yeast
1/2 cup instant potato flakes
1-1/4 cups water
1 cup milk
2 tablespoons butter OR margarine 
Rye Bread Ingredients:
2 tablespoons dark molasses
1-1/4 cup rye flour 
Oatmeal Bread Ingredients:
1/2 cup old-fashioned oats (uncooked)
1 cup all-purpose flour


Combine 2 cups all-purpose flour, sugar, salt, undissolved yeast, and instant potato flakes in a large bowl.

Combine water, milk and butter; heat until liquids are very warm (120°F to 130° F).  Butter does not need to melt.  Gradually add to dry ingredients and mix 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add remaining cup of flour and mix at high speed for 2 minutes.  Divide batter in half.  Place each half in a large bowl.

Mix in dark molasses, rye flour, and enough remaining all-purpose flour to make a stiff dough.

Mix in oats and 1 cup all-purpose flour, or enough to make a stiff dough, to remaining batter.

Turn dough variations out separately onto lightly floured surface; knead each until smooth and elastic, about 8 to 10 minutes.

Place each in a greased bowl, turning to grease tops.  Cover tightly.  Refrigerate at least 2 hours or overnight (up to 24 hours).

Divide each dough variation in half; set half of each aside.  Roll each remaining half into a 14 X 8-inch rectangle.  Place one type of dough on top of the other, forming two layers.    Roll up from short end, shaping into a loaf.  Pinch seams together to seal.  Place loaf, seam side down, into greased 8-1/2 X 4-1/2-inch loaf pans.  Repeat with remaining dough.  Cover; let rise in warm draft-free place until doubled in size, about one hour.

Preheat oven to 375°F.   Bake 35 to 40 minutes or until done.  Remove loaves from pans and place on wire racks to cool.

Nutritional Information:
Per Serving:
Serving Size: 1 slice; (about 1/23 recipe)
Calories 130; Total fat 1.5 g; Saturated fat 1 g;
Cholesterol 5 mg; Sodium 320 mg; Carbohydrates 26 g;
Dietary fiber 2 g (0.9 g/oz); Sugars 4 g; Protein 4 g