61
Light Rye Bread
1⁄4cup (50 mL) honey
1⁄4cup (50 mL) light
molasses
2 tsp (10 mL) salt
2 tbs (25 mL) butter
or margarine
2 tbs (25 mL)
caraway seed
1 cup (250 mL)
boiling water
2 packages active dry
yeast
3⁄4cup (175 mL) warm
water (105°F to
115°F [40°C to
46°C])
2 cups (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 PowerKnead™ Spiral 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, 1⁄2cup (125 mL) at a time, and mix
about 2 minutes, or until dough starts to clean
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 protein, 20 g carb,
1 g fat, 0 mg chol, 143 mg sodium.