Light Rye Sandwich Loaves


This is a Scandinavian-style rye bread with the orange peel and anise taste.  I tried this recipe from the Taste of Home Baking Book because I didn’t really have a good recipe for this kind of rye bread, and I did have some rye flour on hand.  We liked it; it had a nice deli-rye texture and denseness that you don't always get with home-made rye breads.  The flavor was mild, although I miss the caraway seed I usually associate with rye breads.                    
                        Light Rye Sandwich Loaves
  4 1/2    cups  Flour, All-purpose
  2 1/2    cups  Rye Flour
     2/3    cup  Brown Sugar -- packed
  4           teaspoons  Instant Yeast
  1           tablespoon  Grated Orange Peel
  2           teaspoons  Salt
     1/2    teaspoon  Anise Seed -- or fennel seed, crushed
  2 1/4    cups  Water
     1/4    cup  Shortening
  1 1/2    teaspoons  Molasses
                Cornmeal
In large mixing bowl, combine 2 cups all-purpose flour, rye flour, brown sugar, yeast, orange peel, salt and seeds. 
Heat the water, shortening and molasses to 120-130°.  Add to dry ingredients; beat until smooth.  Stir in enough remaining all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, or change to dough hook and knead 6 minutes.  Cover and let rest in a warm place10 minutes with instant yeast or 1 1/4 hours with active dry yeast.
Deflate dough, divide in half.  Shape each portion into a loaf (about 1# 12 ounces) and place in two 8 x 4 x 2" loaf pans that are greased and sprinkled lightly with cornmeal.  Cover and let rise until doubled, 20-45 minutes, depending on yeast.
With a sharp knife, make three shallow slashes across the top of each loaf.  Bake at 375° for 30-35 minutes or until golden brown.  Remove from pans to wire racks.  Brush with melted butter. Cool.
May also be shaped into 2 round loaves.
"2 Loaves"
Per Serving: 127 Calories; 2g Fat (14.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 145mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

1 comment:

  1. Oooh, I'm so glad I've found your site. That bread sounds yummy. I might have to try this one. I bookmarked (and pinned)it.

    Have a great weekend. FYI Rain is coming. rainy weekend here in the Seattle area.

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