Light Rye Sandwich Loaves Recipe

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Light Rye Sandwich Loaves Recipe

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I'll sometimes shape half of the dough into a round loaf, hollow it out after baking and fill it with dip for parties.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 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 or margarine

Directions

In a mixing 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 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.
Originally published as Light Rye Sandwich Loaves in Best of Country Breads 2000, p40

Nutritional Facts

1 slice: 109 calories, 2g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 2g protein.

  • 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 or margarine
  1. In a mixing 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 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.
Originally published as Light Rye Sandwich Loaves in Best of Country Breads 2000, p40

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