The recipe Small Loaf - Rye Bread
Small Loaf - Rye Bread recipe is a meal that takes several minutes to make. If you enjoy for , you will like Small Loaf - Rye Bread!
Small Loaf - Rye Bread
- What Course Is Small Loaf - Rye Bread?
- How Long Does Small Loaf - Rye Bread Recipe Take To Prepare?
- How Long Does Small Loaf - Rye Bread Recipe Take To Cook?
- How Many Servings Does Small Loaf - Rye Bread Recipe Make?
- What Are The Ingredients For Small Loaf - Rye Bread Recipe?
- How Do I Make Small Loaf - Rye Bread?
- What's The Nutritional Info For Small Loaf - Rye Bread?
- What Type Of Cuisine Is Small Loaf - Rye Bread?
- What Dietary Needs Does Small Loaf - Rye Bread Meet?
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Some notes on ingredients:Date molasses (Middle Eastern stores) is made from dates instead of sugar cane, but reg. molasses works fine. Gluten (bulk/natural stores) makes bread dough elastic, not crumbly. Works ok without it, but the texture not as soft & chewy. Caraway seed is a spice & looks like grass seed :-) 
How Long Does Small Loaf - Rye Bread Recipe Take To Prepare?Small Loaf - Rye Bread takes several minutes to prepare. How Long Does Small Loaf - Rye Bread Recipe Take To Cook?Small Loaf - Rye Bread takes several minutes to cook. How Many Servings Does Small Loaf - Rye Bread Recipe Make?Small Loaf - Rye Bread makes 15 servings. What Are The Ingredients For Small Loaf - Rye Bread Recipe?The ingredients for Small Loaf - Rye Bread are: Rye flour, light, 1 cupWhole Wheat Flour, 0.35 cup Flour - GLUTEN - 1/2 cup is 60 grams, .5 cup Butter, unsalted, 1 tbsp Date Molasses Clic, 3 tbsp Caraway Seed, 2 tbsp 1 tbsp yeast in 1/2 c warm water 1/3 cup hot water How Do I Make Small Loaf - Rye Bread?Here is how you make Small Loaf - Rye Bread: Makes 1 small loaf that can be sliced into 15 slices at least, about a half inch thick or slightly lessBake at 350 deg F for 45-50 minutes***Breadmaking basics:1. Pour the freshly boiled 1/3 c.water into Pyrex or heatproof bowl, add the molasses and butter to melt/dissolve. Let cool to about 110 deg. F2. Meanwhile, dissolve yeast in the 1/2 c of warm water (90-110 deg. F). Too hot kills the yeast; too cool doesn't get them excited ;-) Let stand 10 minutes. Tip: warm the bowl you use to dissolve so that the water doesn't cool off too much.3. When both the boiled water mix and the yeast are about the same temp (after 10 min, for the yeast), mix them together.4. Stir together the gluten, whole wheat and rye flours. Add about 2/3c. to the liquid and beat for a couple minutes. Then start adding about 1/3 c. at a time of remaining flour. Knead the dough for 10 minutes. Dough should not stick to hands too much at the end. Don't add too much flour.5. Form a ball with the kneaded dough and place in a greased bowl. Cover with a tea towel and let rise (about 1 hr, to 1.5hrs). It should double in size.6. Punch down, knead slightly and form into a loaf (I usually do a ball shape on a cookie sheet, although you can use a loaf pan. Grease whatever pan or tray you will be using or else it will be impossible to remove). Cover with a tea towel and let rise (about 45min to 1 hr) Loaf should double in size.7. Remove tea towel ;-) and bake in preheated oven (350 deg. F) for approx. 45 minutes8. Let cool. Slice and enjoy!What's The Nutritional Info For Small Loaf - Rye Bread?The nutritional information for Small Loaf - Rye Bread is:
What Dietary Needs Does Small Loaf - Rye Bread Meet?The dietary needs meet for Small Loaf - Rye Bread is Vegetarian |
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