Light Rye Sandwich Loaves
Total TimePrep: 20 min. + rising Bake: 30 min. + cooling
- 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 zest
- 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
- Melted butter
- In a large bowl, combine 2 cups all-purpose flour, rye flour, brown sugar, yeast, orange zest, 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 8x4-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.
Nutrition Facts1 slice: 109 calories, 2g fat (0 saturated fat), 0 cholesterol, 149mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 2g protein.
Sep 28, 2018
I make a lot of bread, so I love trying new recipes. This one tastes delicious, but the only thing light about it is the color. This is a very, very, very dense loaf, almost too dense for a sandwich. That being said, I think this loaf would be a perfect rye bread to toast and put toppings on as an appetizer. The delicious flavor but dense texture would allow it to be the perfect dip "vehicle" or canvas for toppings! I will make this recipe again for that purpose!