Holiday Rye Bread
The Perfect Addition to Your Holiday Party Tray
A Hearty Rye Bread made with Molasses, Malt Liquor, and a Hint of Orange
Makes 4 Small Loaves
3 to 3-1/2 cups all-purpose flour
2-1/2 cups medium rye flour
1/3 cup sugar
2 packages FLEISCHMANN’S RapidRise Yeast
2 1/2 teaspoons salt
1 tablespoon grated orange peel
2 teaspoons fennel seed
1 cup beer or malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter or margarine
In large bowl, combine 1-1/2 cups all-purpose flour, rye flour, sugar, undissolved yeast, salt, orange peel, and fennel seed. Heat beer, water, molasses, and butter until very warm (120o to 130oF). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 4 equal pieces. Roll each to 10 x 6-inch oval. Roll each up tightly from long side, as for jelly roll, tapering ends. Pinch seams to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.
With sharp knife, make 3 diagonals cuts on top of each loaf. Brush with Molasses Glaze. Bake at 375oF for 15 minutes; brush loaves with Molasses Glaze. Bake additional 10 minutes or until done. Remove loaves from oven and brush again with Molasses Glaze. Cool on wire racks.
Molasses Glaze: Combine 2 tablespoons molasses and 2 tablespoons water. Stir until well blended.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 1.9 ounces ((54 g)
Calories 140; Total fat 1.5 g; Saturated fat 0.5 g; Cholesterol
5 mg; Sodium 260 mg; Carbohydrates 28 g;
Dietary fiber 2 g (1 g / oz); Sugars 7 g; Protein 3 g