Old World Brown Bread

February 22, 2021  Online Recipe Guide Avatar

Makes 2 loaves

4 cups rye flour

3- 1 / 2 cups all-purpose flour

1 tablespoon salt

2 envelopes FLEISCHMANN’S RapidRise Yeast

2 tablespoons caraway seed, crushed

2 tablespoons dried minced onion

2 teaspoons instant coffee granules

1 teaspoon sugar

1 teaspoon fennel seed, crushed

2- 1 / 2 cups water

1 / 4 cup vinegar

1 / 4 cup dark molasses

1 / 4cup butter or margarine

1 (1-ounce) square unsweetened chocolate

2 cups bran flakes cereal

Melted butter (optional)

In a large bowl, combine rye flour, 1 cup all-purpose flour, salt, undissolved yeast, caraway seed, minced onion, coffee, sugar, and fennel seed. Heat water, vinegar, molasses, butter, and unsweetened chocolate until very warm (120o to 130oF). Stir in bran flakes; let stand about 2 minutes or until cereal is softened. Stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 2 equal parts; roll each to 12 x 8-inch rectangle. Beginning from short ends, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 9 x 5-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350oF for 45 to 50 minutes or until done. Remove from pans; cool on wire rack. Brush with melted butter, if desired.

Nutrition Information
Per Serving:
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.7 g (76 g)
Calories 170; Total fat 3 g; Saturated fat 1.5 g;
Cholesterol 5 mg; Sodium 340 mg; Carbohydrates 33 g;
Dietary fiber 4 g (1.5 g / oz); Sugars 5 g; Protein 4 g


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