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Applesauce Rye Bread Recipe
|All purpose flour/Unbleached flour||3 Cup (48 tbs) (Pillsbury's Best)|
|Caraway seed||3 Teaspoon|
|Anise seed||1 Teaspoon|
|Grated orange peel||2 Teaspoon|
|Active dry yeast||2 Tablespoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs) (Parkay)|
|Applesauce||2 Cup (32 tbs)|
|Rye flour||2 Cup (32 tbs) (Pillsbury's Best)|
Serving size: Complete recipe
Calories 3124 Calories from Fat 507
% Daily Value*
Total Fat 58 g89%
Saturated Fat 9.4 g46.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2006.9 mg83.6%
Total Carbohydrates 592 g197.2%
Dietary Fiber 75.9 g303.5%
Sugars 129.6 g
Protein 84 g167.6%
Vitamin A 42.1% Vitamin C 43.7%
Calcium 40.6% Iron 227.2%
*Based on a 2000 Calorie diet
Lightly spoon flour into measuring cup; level off.
In large bowl, combine 2 cups all purpose flour, caraway seed, salt, anise seed, orange peel and yeast; blend well.
In small saucepan, heat brown sugar, margarine and applesauce until very warm (120 to 130 F.).
Add warm mixture to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in rye flour to form a stiff dough.
On floured surface, knead in up to 1 cup all purpose flour until dough is smooth and elastic, about 10 minutes.
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85Â°F.) until light and doubled in size, about 1 hour.Punch down dough.
Divide dough into 2 parts; shape into loaves.
Place in prepared pans.
Cover; let rise in warm place until light and doubled in size, about 1 hour.
Heat oven to 350Â°F.
Bake for 50 to 60 minutes or until loaves sound hollow when lightly tapped.
(Cover with foil after 30 minutes to prevent over browning.) Remove from pans immediately.
If desired, brush with melted margarine.
Pillsbury's BestÂ® Bread Flour can be substituted for all purpose or unbleached flour.
Increase each rising time to 1 to 1 1/2 hours and allow dough to rest 15 minutes before shaping.