* Exported from MasterCook *
Molasses Rye Bread
Recipe By :S.R. (I think this is Susan Reid, editor of The Baking
Sheet from King Arthur Flour)
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bakers Mailing List Breads
Eat-Lf Mailing List Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons instant yeast
1 cup water -- 8 oz
2 tablespoons unsalted butter -- 1 ounce
1/4 cup brown sugar -- 1 7/8 ounces
1 teaspoon salt
2 tablespoons molasses -- 1 1/2 ounces
5 5/8 ounces pumpernickel bread -- 1 1/2 C
1 3/4 cups all-purpose flour -- King Arthur unbleached
Combine all of the dough ingredients by hand, in a mixer, or in the
pan of your bread machine set on the dough cycle. Mix and knead
until a soft smooth dough forms, or let the bread machine finish its
cycle; the dough should be slightly sticky to the touch, but not so
much that you can't easily work with it with greased hands.
Cover and let rise for 1 hr. After the dough's first rise, gently
deflate it and shape it into a loaf. Place the dough into an 8 1/2 x
4 1/2" loaf pan, and cover with greased plastic wrap or a large
inverted bowl. Let the dough rise for 30 - 45 min, until it domes 1"
above the rim of the pan.
Bake in a preheated 375F oven for 30 min, or until the center of the
loaf measures 190F by an instant-read thermometer. Remove from the
oven and cool in the pan for 15 min before removing from the pan and
cooling completely on a rack before slicing.
Yield 1 loaf, 16 slices
Source:
"Original recipe from The Farm Journal County Fair Cookbook,
1975. This version from King Arthur test kitchen. Early Spring 2009"
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Per Serving (excluding unknown items): 104 Calories; 2g Fat (16.4%
calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber;
4mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 1/2 Other Carbohydrates.
Serving Ideas : You can use this bread for corned beef sandwich or a
Reuben or any way you prefer.