Rice N Rye Bread Recipe
Ingredients
| 1 (6-oz.) pkg.Long Grain & Wild Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| 2 (1/4-oz.) pkgs. active dry yeast | ||
| Caraway seeds | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 1/4 cup light molasses | ||
| 1 egg, slightly beaten | ||
| Rye flour | 3 Cup (16 tbs) | |
Directions
Butter two 8-1/2" x 4-1/2" loaf pans.
Lightly butter a large bowl for rising of dough.
Cook contents of rice and seasoning packets with water and butter or margarine according to package directions.
Let cool while preparing other ingredients.
Combine 2 cups all-purpose flour, yeast, caraway seeds and salt in electric-mixer bowl; stir.
Combine milk and vegetable oil.
Heat until mixture measures 130°F (54°C) on a cooking thermometer.
Measure 1-1/2 cups cooked rice.
Use remaining rice another time.
Add the 1-1/2 cups rice, molasses, egg and milk-oil mixture to flour mixture.
With electric mixer, beat slowly until ingredients are moistened, then beat at medium speed 3 minutes.
With a wooden spoon, stir in rye flour and 2 cups all-purpose flour as needed to make a stiff dough.
Knead on lightly floured board until dough is smooth, about 2 minutes.
Place dough in lightly buttered bowl; turn once to butter the top.
Cover and let rise in warm place until doubled in size, about 45 minutes.
Punch down and form into 2 loaves.
Place in buttered loaf pans.
Let rise in warm place until doubled in size, 30 to 40 minutes.
Bake at 350°F (177°C) until browned, about 40 minutes.
Baked loaves should sound hollow when tapped on top crust.
Remove from pans and cool on racks.
Lightly butter a large bowl for rising of dough.
Cook contents of rice and seasoning packets with water and butter or margarine according to package directions.
Let cool while preparing other ingredients.
Combine 2 cups all-purpose flour, yeast, caraway seeds and salt in electric-mixer bowl; stir.
Combine milk and vegetable oil.
Heat until mixture measures 130°F (54°C) on a cooking thermometer.
Measure 1-1/2 cups cooked rice.
Use remaining rice another time.
Add the 1-1/2 cups rice, molasses, egg and milk-oil mixture to flour mixture.
With electric mixer, beat slowly until ingredients are moistened, then beat at medium speed 3 minutes.
With a wooden spoon, stir in rye flour and 2 cups all-purpose flour as needed to make a stiff dough.
Knead on lightly floured board until dough is smooth, about 2 minutes.
Place dough in lightly buttered bowl; turn once to butter the top.
Cover and let rise in warm place until doubled in size, about 45 minutes.
Punch down and form into 2 loaves.
Place in buttered loaf pans.
Let rise in warm place until doubled in size, 30 to 40 minutes.
Bake at 350°F (177°C) until browned, about 40 minutes.
Baked loaves should sound hollow when tapped on top crust.
Remove from pans and cool on racks.
Chef
