Recipe by pattikay in L.A.
I'm not a huge fan of strong-flavored rye bread, but this rye-white combination makes a delightful, beautiful loaf. I found this on a package of Fleischmann's yeast. Prep time includes rising time.
Top Review by MollyJ
This is a beautiful two loves and they are being rapidly consumed (alas!) by DH and I. These are pretty and I was really surprised how splitting the doughs didn't add _that much_ extra effort, though it certainly is more effort that throwing all ingredients in a bread machine. But, to be honest, this just didn't have enough rye flavor for me. I cannot conscience knocking off stars for that but if you are looking for a flavorful rye loaf, this might not be it. I even put a bit of caraway in it and it's still just not very rye-ey except when you get a bit of caraway.
- 1064.65-1182.95 ml flour
- 29.58 ml sugar
- 22.18 ml yeast (2 pkgs)
- 7.39 ml salt
- 295.73 ml water
- 236.59 ml milk
- 29.58 ml butter
- 29.58 ml molasses
- 709.77 ml medium rye flour
Directions See How It's Made
- In a large bowl, combine 2 1/2 cups white flour, sugar, yeast and salt.
- Heat water, milk and butter till very warm.
- Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally.
- Beat 2 minutes at high speed.
- Remove half of the batter to a separate bowl.
- Into one bowl, stir enough white flour to make a soft dough.
- Into the second bowl, stir molasses and enough rye flour to make a soft dough.
- Separately knead each dough till smooth, about 5 minutes.
- Cover each dough, let rest 10-20 minutes.
- Divide each dough in half; roll each into a 7 x 14 inch rectangle.
- Place one dark rectangle on top of each white rectangle.
- Roll up tightly, jelly-roll fasion; pinch seams to seal.
- Place loaves, seam side down, in two greased loaf pans (I used my baking stone).
- Cover, let rise 60 minutes (less if using rapid rise yeast).
- Bake at 375 for 25-35 minutes or till done.
- Remove from pans and cool on wire racks.