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Light Rye Sandwich Loaves

I'll sometimes shape half of the dough into a round loaf, hollow it out after baking and fill it with dip for parties.

32 ServingsPrep: 20 min. + rising Bake: 30 min. + cooling

Ingredients

4 to 4-1/2 cups all-purpose flour
2-1/2 cups rye flour
1/3 cup packed brown sugar
2 packages (1/4 ounce each) active dry yeast
1 tablespoon grated orange peel
2 teaspoons salt
1/2 teaspoon fennel seed or aniseed, crushed
2-1/4 cups water
1/4 cup shortening
1-1/2 teaspoons molasses
Cornmeal
Melted butter

Directions

In a large bowl, combine 2 cups all-purpose flour, rye flour, brown
sugar, yeast, orange peel, salt and fennel seed. In a saucepan, heat
the water, shortening and molasses to 120°-130°. Add to dry
ingredients; beat until smooth. Stir in enough remaining all-purpose
flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide in

2 of 2

Light Rye Sandwich Loaves (continued)

Directions (continued)

half. Shape into loaves. Grease two 8-in. x 4-in. loaf pans and
sprinkle with cornmeal. Place loaves in prepared pans. Cover and let
rise until doubled, about 45 minutes.
With a sharp knife, make three shallow slashes across the top of each
loaf. Bake at 375° for 30-35 minutes or until golden brown.
Remove from pans to wire racks. Brush with melted butter. Cool.
Yield: 2 loaves.

Editor's Note: Bread may also be shaped into two round loaves. Place loaves on two baking sheets that have been greased and sprinkle with cornmeal.

Nutrition Facts: 1 serving (1 slice) equals 109 calories, 2 g fat (trace saturated fat), 0 cholesterol, 149 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein.