Ingredients
3 to 3 1/2 cups all-purpose flour
¼ oz (2 ¼ teaspoons) fresh active dry yeast
1 ½ cups milk
2 tablespoons sugar
2 tablespoons cooking oil
1 ½ teaspoons salt
2 tablespoons dark molasses
1 ¼ cups rye flour
Instructions
1- In large bowl, combine 2 cups of flour and the yeast. Warm the milk, sugar, oil, and salt just until warm (try 40 sec in the microwave first and then go from there).
Add the milk mixture to the flour mixture and beat it with a mixer for 30 seconds on low stopping to scrape the bowl often. Beat on high for about 2-3 minutes.
Divide the batter in half and stir in as much of the rest of the flour as you can to 1 half of the dough. Turn that half out on to a floured surface and knead in more all-purpose flour (you won't be using it all, no worries!) until you get a dough that is smooth and springy (about 6-8 min by hand but only a couple with a stand mixer). Form it into a bowl and put it into a greased bowl and cover to rise in a warm location.
To the other half of the dough stir in the molasses, rye flour, stir in as much of the remaining all-purpose flour as you can. Turn it out to a floured surface, knead it just like the other half, and place it into a greased bowl. Let both portions rise in a warm place for about 1 to 1 ¼ hours or until the dough has doubled in size.
Punch the portions down after it has risen. Cover and let rest for about 10 minutes.
On a lightly floured surface, roll out each half of the dough into a rectangle about 8 inch by 12 in size. Put the dark dough on top of the light and roll it up starting on the shortest side (you want your dough to be shorter rather than longer). Place it in a greased 8 inch loaf pan (seam-side down). Cover and let rise until nearly double (20-30 minutes)
Bake in a 375 oven for 30-35 minutes. Trick: if you tap the bread and it sounds hollow, it is done. Let it cool and remove from the pan.
Hint: if you think the bread needs more baking but it is already quite brown...cover the top with aluminum foil for additional baking without browning.
Hint: if you think the bread needs more baking but it is already quite brown...cover the top with aluminum foil for additional baking without browning.
Pairs with Pasture to Plate Co. corned beef.
Enjoy!
Mindy L. Stedem