You are here

Two Tone Rye Twist

admin's picture
Ingredients
  Sifted all purpose flour 4 Cup (64 tbs)
  Whole rye flour 4 Cup (64 tbs)
  Active dry yeast 1⁄2 Ounce (2 Envelopes)
  Warm water 2 1⁄2 Cup (40 tbs) (Very Warm)
  Dark molasses 1⁄3 Cup (5.33 tbs)
  Salt 3 Teaspoon
  Caraway seeds 2 Teaspoon, crushed
  Whole bran cereal 1 Cup (16 tbs)
  Unsweetened cocoa powder 1⁄4 Cup (4 tbs)
  Instant coffee 2 Teaspoon
  Cornmeal 1 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs), melted (1/2 Stick)
  Butter/Margarine 1 Tablespoon, melted (For Tops)
  Cornstarch 1 Teaspoon
  Cold water 1⁄2 Cup (8 tbs)
Directions

1. Combine 3 cups of the all-purpose flour with rye flour in a medium-size bowl; blend well; reserve.
2. Sprinkle yeast into very warm water in a large bowl. ("Very warm water" should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves; stir in butter or margarine, molasses, salt and caraway seeds. Pour one half of the mixture into a second large bowl.
3. To one half of the yeast mixture, add the bran, cocoa and coffee; mix well. Stir in enough of the flour mixture to make a soft dough (about 3 cups). Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, using only as much of the remaining all-purpose flour as needed to keep dough from sticking.
4. Place dough in a greased medium-size bowl; turn to coat all over with shortening; cover with clean towel. Let rise in a warm place, away from drafts, 45 minutes, or until double in bulk.
5. To remaining half of yeast mixture, stir in enough of the flour mixture, part at a time, to make a soft dough (about 3 1/2 cups). Turn out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes, adding only as much of the all-purpose flour as needed to keep dough from sticking. Let rise as in Step 4.
6. Grease 2 cooky sheets; sprinkle with cornmeal.
7. When both doughs have doubled, punch down; knead each a few times; divide each in half. Roll each of the four pieces on board, with hands, to form a thick rope 18 inches long. For each loaf: Twist light and dark rope together; pinch together at ends. Place loaf on cooky sheet; repeat with remaining 2 ropes.
8. Let rise again in a warm place, away from drafts, 45 minutes, or until double in bulk. Brush lightly with melted butter or margarine.
9. Bake in a moderate oven (350°) 45 minutes, or until loaves sound hollow when tapped.
10. While loaves are baking, combine cornstarch with cold water in small saucepan; stir until smooth. Cook, stirring constantly, until mixture thickens, and bubbles 1 minute. Brush mixture over baked loaves; return to oven; bake another 3 minutes. Remove from cooky sheets to wire racks; cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rye
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.36316
Average: 4.4 (19 votes)