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Party Rye Bread
The perfect addition to your holiday party tray, try this hearty rye bread made with molasses, malt liquor and a hint of orange.
4 small loaves
2-3/4 to 3-1/4 cups all-purpose flour
2-1/2 cups medium rye flour
1/3 cup sugar
2 (4-1/2 tsp.) packages Fleischmann's® RapidRise Yeast
2-1/2 teaspoons salt
1 tablespoon grated orange peel
2 teaspoons fennel seed
1 cup beer
1/2 cup water
1/4 cup light molasses
2 tablespoons butter OR margarine
2 tablespoons molasses
2 tablespoons water
1 tablespoon freshly grated orange peel
Combine 1-1/2 cups all-purpose flour, rye flour, sugar, undissolved yeast, salt, orange peel and fennel seed in a large mixer 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 a 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.
To make Molasses Glaze, combine molasses and water in a small bowl; stir until well blended.
Brush loaves with Molasses Glaze. Bake at 375°F for 15 minutes; remove from oven and brush again with Molasses Glaze. Bake additional 10 minutes or until done. Remove loaves from oven and brush again with Molasses Glaze. Cool on wire racks.