Sandwich Rye Bread
Ingredients
- 2-3/4 cups warm water (100° to 110°F)
- 3 (6-3/4 tsp.) envelopes Fleischmann's® Traditional Yeast
- 3/4 cup brown sugar
- 2 teaspoons salt
- 1 teaspoon caraway seed
- 1 teaspoon fennel seed
- 1 teaspoon freshly grated orange peel
- 2 tablespoons oil
- 1/4 cup molasses
- 1 cup rye flour
- 3/4 cup whole wheat flour
- 5-3/4 to 6-3/4 cups bread flour
PRODUCTS
Instructions
- Combine water and yeast in large mixer bowl; let rest 5 minutes. Add brown sugar, salt, caraway seed, fennel seed, orange peel, oil, molasses, rye flour, whole wheat flour and 2 cups bread flour; beat with electric mixer on low for 30 seconds. Beat on medium-high for 3 minutes.
- Stir in enough remaining bread flour to make a soft dough. Knead on lightly floured surface 8 to 10 minutes until smooth and elastic, adding additional flour if needed. Shape into a ball. Place in a greased bowl, turning once to coat.
- Cover; let dough rise in a warm, draft-free place until double in size, about 1 hour.
- Punch dough down and divide into 3 equal portions. Form each into loaves. Place in greased 8-1/2 x 4-1/2-inch pans. Cover and let rise until double, about 45 to 60 minutes.
- Bake in preheated 350°F oven for 35 to 40 minutes, or until done. Remove from pans immediately. Cool on wire rack.
[um_bookmarks_button]
