Mini-Loaf Scandinavian Rye
Makes 4 small loaves.
3 to 3-1/2 cups all-purpose flour
1/3 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 tablespoon grated orange peel
2-1/2 teaspoons salt
2 teaspoons SPICE ISLANDS Fennel Seed
1 cup beer or malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter or margarine
2-1/2 cups medium rye flour
Molasses Glaze (recipe follows)
In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast, orange peel, salt, and fennel seed. Heat beer, water, molasses, and butter until very warm (120 to 130oF). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in rye flour and enough remaining all-purpose 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 piece to 10 x 6-inch rectangle. Begining at short end of each, roll up tightly as for jelly roll; pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet. Cover; let rise in warm place until doubled in size, about 1 hour. With sharp knife, make 3 diagonal slashes (1/8 inch deep) on top of each loaf; brush with Molasses Glaze.
Bake at 375oF for 20 to 25 minutes or until done, brushing with glaze after 15 minutes. Remove from oven; brush again with glaze. Remove from sheet; let cool on wire rack.
Molasses Glaze: In small bowl, combine 2 tablespoons molasses and 2 tablespoons water. Stir well.
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 26 g;
Dietary fiber 2 g (1.1 g / oz); Sugars 8 g; Protein 3 g