a~b
70
LIGHT RYE BREAD
1
⁄
4
cup honey
1
⁄
4
cup light molasses
2 teaspoons salt
2 tablespoons butter or
margarine
2 tablespoons caraway
seed
1 cup boiling water
2 packages active dry
yeast
3
⁄
4
cup warm water (105°F
to 115°F)
2 cups rye flour
3
1
⁄
2
-4 cups all-purpose flour
Place honey, molasses, salt, butter, caraway seed, and
boiling water in small bowl. Stir until honey
dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl.
Add lukewarm honey mixture, rye flour, and 1 cup all-
purpose flour. Attach bowl and dough hook to mixer.
Turn to Speed 2 and mix about 1 minute, or until well
mixed. Stop and scrape bowl if necessary.
Continuing on Speed 2, add remaining all-purpose
flour,
1
⁄2 cup at a time, and mix about 2 minutes, or
until dough clings to hook and cleans sides of bowl.
Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a round loaf. Place on two greased baking
sheet. Cover. Let rise in warm place, free from draft,
45 to 60 minutes, or until doubled in bulk.
Bake at 350°F for 30 to 45 minutes. Cover loaves
with aluminum foil for last 15 minutes if tops brown
too quickly. Remove from baking sheets immediately
and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 96 cal, 2 g pro, 20 g carb,
1 g fat, 0 mg chol, 143 mg sod.
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