Light Rye Bread

1⁄4 cup (50 mL) honey

1⁄4 cup (50 mL) light molasses

2teaspoons (10 mL) salt

2tablespoons (30 mL) butter or margarine

2tablespoons (30 mL) caraway seed

1cup (250 mL) boiling water

2packages active dry yeast

3⁄4 cup (175 mL) warm water (105°F to 115° F [40° C to 46° C])

2cups (500 mL) rye flour

31⁄2-4 cups (875mL-1 L) all-purpose flour

Place honey, molasses, salt, butter, caraway seed, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour, and 1 cup (250 mL) all-purpose flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well mixed. Stop and scrape bowl if necessary.

Continuing on Speed 2, add remaining all-purpose flour, 1⁄2 cup (125 mL) at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. Knead on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a round loaf. Place on two greased baking sheets. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Bake at 350°F (180°C) for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and cool on wire racks.

Yield: 32 servings (16 slices per loaf).

Per serving: About 96 cal, 2 g pro, 20 g carb, 1 g fat, 0 mg chol, 143 mg sod.

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KitchenAid 4KSMC50S manual Light Rye Bread
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4KSMC50S specifications

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