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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.
2 to 24 hours
38 to 40 minutes
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
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.