Rye Swirl Bread

READY IN: 2hrs 5mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
  • 4 12 - 5
    cups flour
  • 2
    tablespoons sugar
  • 4 12
    teaspoons yeast (2 pkgs)
  • 1 12
    teaspoons salt
  • 1 14
    cups water
  • 1
    cup milk
  • 2
    tablespoons butter
  • 2
    tablespoons molasses
  • 3
    cups medium rye flour
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DIRECTIONS

  • 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.
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