Honey Molasses Light Rye Bread For A Kitchenaid Recipes

LIGHT RYE BREAD

Steps:

• Mix the honey and the warm water, add the yeast in stir until dissolved.
• In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
• Add yeast mixture to the molasses mixture.
• Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
• Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
• Knead 5-10 minutes until ball is smooth.
• Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
• Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
• Cover with cloth and let rise 35-60 minutes or until double in bulk.
• Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.

HONEY RYE BREAD

Steps:

• 1) Add ingredients to your bread machine in the order the manufacturer recommends.
• 2) Select basic setting, 1.5 pound loaf size and medium crust, then let tell it to start.
• 3) Check toward the end of the mixing cycle, scrape down the sides of the bowl with a plastic or silicon spatula to mix in any remaining flour. If it seems too dry add a bit of water. if it seems too wet, add a bit of flour.

MOLASSES RYE BREAD

Steps:

• Place 2 cups whole wheat flour and yeast in a large bowl. Set aside.
• In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
• Add warm mixture to flour and yeast. Beat with electric mixer on low for 30 seconds, scraping the bowl. Then beat on high for 3 minutes.
• Gradually add the seeds and the rye flour, using the electric mixer. Add as much of the remaining whole wheat flour as you can stir in with a spoon. Move dough to a floured surface and knead in the remaining flour.
• Place dough in an oiled bowl, turning once to coat with oil. Set in a warm place to rise until double (60-90 minutes).
• Punch down dough. Divide in half and shape into two loaves. Place on a baking sheet and let rise until double (45-60 minutes).
• Bake loaves at 375 degrees for 40 - 45 minutes.
• Cool on wire racks. Slice into 1/2 inch slices.

WHOLE GRAIN SWEDISH RYE BREAD

Steps:

• combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
• Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
• add 2 cups of WW flour to mixture and using dough hook, mix well.
• add the remaining flours until you have a smooth dough that can be kneaded.
• 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).
• Punch down, turn out onto floured surface and knead for 2 minutes.
• Separate dough into 2 equal parts, shape to fit 2 loaf pans.
• Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
• Bake at 375 for about 30 minutes. If tops are browning too much, cover with foil for the lase 15 minutes.
• Cool on wire racks, and enjoy with butter!
• 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.

HONEY MOLASSES LIGHT RYE BREAD FOR A KITCHENAID

Steps:

• 1. Place honey, molasses, salt, butter, caraway, (if using) and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
• 2. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup AP flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. Stop and scrape bowl, if necessary. (Never go above speed 2 when making bread dough.)
• 3. Continue on speed 2, adding remaining AP flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl or about 2 minutes. Knead on speed 2 for 2 minutes longer. **From KitchenAid: "Some doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added."
• 4. Place dough in greased bowl, turning to grease top. Cover with sprayed saran wrap. Let rise in warm place, free from drafts, for about 1 hour, or until doubled in bulk.
• 5. Punch dough down and divide in half. Shape each half into a round loaf. Place on greased baking sheet. Cover. Let rise in warm place free from drafts, 45-60 minutes, or until doubled in bulk.
• 6. Bake at 350 degrees for 30-40 minutes. (Mine didn't take this long.) Cover loaves with aluminum foil if they are browning to quickly. Remove from baking sheets immediately and cool completely on wire racks. Brush tops with melted butter. *See my hint at top about cooling when just warm to the touch in loose foil. It retains moisture.
• 7. Per serving: 96 calories, 2 g. protein, 20 g. carbs, 1 g. fat, 0 mg chol., 143 mg sodium.