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55
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.
* Dough Hook sold separately for model K4SS.
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