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Sandwich Rye Bread
Fill with your favorite sandwich ingredients. Or use to make a fabulous Reuben or Rachel (turkey) sandwich.
1-3/4 to 2 hours
35 to 40 minutes
2-3/4 cups warm water (100° to 110°F)
3 (6-3/4 tsp.) envelopes Fleischmann's® Active Dry Yeast
3/4 cup brown sugar
2 teaspoons salt
1 teaspoon caraway seed
1 teaspoon fennel seed
1 teaspoon freshly grated orange peel
2 tablespoons oil
1/4 cup molasses
1 cup rye flour
3/4 cup whole wheat flour
5-3/4 to 6-3/4 cups bread flour
Combine water and yeast in large mixer bowl; let rest 5 minutes. Add brown sugar, salt, caraway seed, fennel seed, orange peel, oil, molasses, rye flour, whole wheat flour and 2 cups bread flour; beat with electric mixer on low for 30 seconds. Beat on medium-high for 3 minutes.
Stir in enough remaining bread flour to make a soft dough. Knead on lightly floured surface 8 to 10 minutes until smooth and elastic, adding additional flour if needed. Shape into a ball. Place in a greased bowl, turning once to coat.
Cover; let dough rise in a warm, draft-free place until double in size, about 1 hour.
Punch dough down and divide into 3 equal portions. Form each into loaves. Place in greased 8-1/2 x 4-1/2-inch pans. Cover and let rise until double, about 45 to 60 minutes.
Bake in preheated 350°F oven for 35 to 40 minutes, or until done. Remove from pans immediately. Cool on wire rack.
See link for using this recipe in a great sandwich!