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Light Rye Bread
1
⁄4 cup honey
1
⁄4 cup light molasses
2 teaspoons salt
2 tablespoons butter
or margarine
2 tablespoons
caraway seed
1 cup boiling water
2 packages active dry
yeast
3
⁄4 cup warm water
(105°F to 115°F)
2 cups rye flour
3
1
⁄2-4 cups 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 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 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 sheet. Cover. Let rise in warm place, free
from draft, 45 to 60 minutes, or until doubled in
bulk.
Bake at 350°F 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.