Whole Wheat-rye Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Breads, Yeast | 1 | Servings | |
INGREDIENTS
| 2 | Dry yeast | |
| 1/2 | c | Warm water, 105° to 115° |
| 1/3 | c | Molasses |
| 1 | T | Salt |
| 1 | T | Caraway seeds |
| 1/4 | c | Shortening |
| 1 3/4 | c | Lukewarm water |
| 1 1/2 | c | Rye hour |
| 1 1/2 | c | Whole wheat flour |
| 3 | c | All-purpose hour, up to 4 |
| 1 | Egg white, slightly beaten |
INSTRUCTIONS
Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let stand 5 minutes. Stir in molasses, salt, caraway seeds, shortening, 1 3/4 cups water, rye flour, and whole wheat flour. Beat at medium speed of an electric mixer until smooth. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; roll dough into a 19- x 16-inch rectangle. Roll dough jellyroll fashion, starting at long side; pinch seam and ends to seal. Place loaf, seam side down, on a greased baking sheet. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush loaf with egg white. Bake at 400°F for 35 to 40 minutes or until loaf sounds hollow when tapped. Let cool on wire rack. Yield: 1 loaf. Marble Bread: Prepare dough for Whole Wheat-Rye Bread and for Basic White Bread, letting both doughs rise the first time. Punch whole wheat-rye dough down; divide into 2 equal portions. Place each portion onto a lightly floured surface. Cover and let rest 15 minutes. Repeat procedure with white dough. Combine 1 portion whole wheat-rye dough and 1 portion white dough; lightly knead 12 to 15 times. Roll combined dough into a 19- x 16inch rectangle. Roll dough jellyroll fashion, starting at long side; pinch seam and ends to seal. Place loaf, seam side down, on a greased baking sheet. Repeat procedure with remaining dough. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Brush each loaf with half of a slightly beaten egg white. Bake at 400° for 35 to 40 minutes or until loaves sound hollow when tapped. Let cool on wire racks. Yield: 2 loaves. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1509
Calories From Fat: 486
Total Fat: 54.2g
Cholesterol: 28.7mg
Sodium: 7081.9mg
Potassium: 1992.8mg
Carbohydrates: 230.6g
Fiber: 7.6g
Sugar: 84.7g
Protein: 24.3g