Whole Grain Swedish Rye Bread

Whole Grain Swedish Rye Bread

poniedziałek, 17 lutego 2014

Whole Grain Swedish Rye Bread

Time: 4 hrs 30 mins

Ingredients

• 1/4 cup honey
• 1/4 cup light molasses
• 1 tablespoon salt (optional)
• 2 tablespoons butter
• 3 tablespoons caraway seeds
• 1 cup boiling water
• 1 tablespoon dry yeast
• 3/4 cup warm water
• 2 cups rye flour
• 3 1/2 cups whole wheat flour
• butter (optional)

Directions

• 1 combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
• 2 Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
• 3 add 2 cups of WW flour to mixture and using dough hook, mix well.
• 4 add the remaining flours until you have a smooth dough that can be kneaded.
• 5 Knead for 8 to 10 minutes and place in lightly oiled bowl, cover and let rise until doubled in size (about 1 1/2 to 2 hours).
• 6 Punch down, turn out onto floured surface and knead for 2 minutes.
• 7 Separate dough into 2 equal parts, shape to fit 2 loaf pans.
• 8 Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
• 9 Bake at 375 for about 30 minutes. If tops are browning too much, cover with foil for the lase 15 minutes.
• 10 Cool on wire racks, and enjoy with butter!
• 11 note- I leave the loaf pans in the oven for the second rise, and then just uncover and turn on the oven to bake, I add 5 minutes to the baking time to compensate for the preheating time.