Rye Swirl Bread

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.


Details

Difficulty

Advanced

Yield

2 loaves

Prep Time

35 minutes

Chill Time

2 to 24 hours

Rise Time

1 hour

Bake Time

38 to 40 minutes

Ingredients


  • 3-1/2 to 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 (4-1/2 tsp.) 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

Directions


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 additional 1 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 to one portion of 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 38 to 40 minutes or until done.  Remove loaves from pans and place on wire racks to cool.