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Whole Wheat And Rye Bread

Diet.Chef's picture
Ingredients
  Dry yeast package 1⁄2 Ounce (2 Packages)
  Warm water 1 Cup (16 tbs) (105° To 115)
  Nonfat buttermilk 1 Cup (16 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
  Whole wheat flour 2 1⁄4 Cup (36 tbs)
  Rye flour 3⁄4 Cup (12 tbs)
  Unsweetened cocoa 3 Tablespoon
  Caraway seeds 1 Teaspoon
  Salt 1 Teaspoon
  Bread flour 2 1⁄4 Cup (36 tbs), divided
  Vegetable cooking spray 1
Directions

Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add buttermilk, molasses, and vegetable oil; beat at medium speed of an electric mixer until well blended.
Add whole wheat flour, rye flour, cocoa, caraway seeds, and salt; beat until well blended.
Gradually stir in 2 cups plus 2 tablespoons bread flour to make a soft dough.
Sprinkle 2 remaining tablespoons bread flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 5 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide in half.
Shape each portion into a round loaf.
Let rest 10 minutes.
Place each round on a baking sheet coated with vegetable cooking spray.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 350° for 30 minutes or until loaves sound hollow when tapped.
Remove loaves from baking sheets; cool on wire racks.
Cut each loaf into 12 wedges.

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Dish: 
Bread

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