Wednesday, January 19, 2011

Wednesday's Recipe--Light Seedless Rye Bread

A quick update on The Sextet anthologies before I get to the recipe--We have deadlines and release dates for eight volumes this year, beginning in May! I'm so thrilled to be working with this awesome group of writers. Love you, Ladies!!!

Time for more comfort food. Icy roads this morning and 3-6" of snow in the forecast for tonight and tomorrow. I tried this recipe for the first time today and loved the results. Give it a try!

Light Seedless Rye Bread

2 cups very warm water (115 degrees)
1 teaspoon dry yeast
2 tablespoons molasses
2 1/2 - 3 cups whole wheat flour
2 1/2 - 3 cups rye flour
1 teaspoon salt
1/4 cup olive oil

Combine water, yeast, and molasses. Let stand until slightly foamy (about 1-2 minutes). Stir in 1 1/2 cups each wheat and rye flours until smooth. Cover and let stand 30 minutes. Stir in salt and olive oil. Add 1 cup each wheat and rye flours. Mix well. Turn onto floured (wheat or rye) board and knead in enough remaining flour to make a smooth non-sticky dough. Place in oiled bowl, turn dough to oil top, and cover. Let rise 1 hour. Punch down. Roll into a 9"x12" rectangle. Beginning on 12" side, roll tightly into a loaf, pressing seam and ends to seal. Place on oiled baking sheet. Cover and let rise 45 minutes. Bake at 400 degrees for 40 minutes. Cool on a wire rack.


Mellanie Szereto
Romance...With a Kick!

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