Whole Wheat And Rye Bread Recipe
Ingredients
| Dry yeast package | 2 | |
| Warm water | 1 Cup (16 tbs) | |
| 1 cup nonfat buttermilk | ||
| Molasses | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Whole wheat flour | 2 1/4 Cup (16 tbs) | |
| Rye flour | 3/4 Cup (16 tbs) | |
| Unsweetened cocoa | 3 Tablespoon | |
| Caraway seeds | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Or bread flour | 2 1/4 Cup (16 tbs), divided | |
| Vegetable cooking spray | ||
Directions
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add buttermilk, molasses, and vegetable oil; beat at medium speed of an electric mixer until well blended.
Add whole wheat flour, rye flour, cocoa, caraway seeds, and salt; beat until well blended.
Gradually stir in 2 cups plus 2 tablespoons bread flour to make a soft dough.
Sprinkle 2 remaining tablespoons bread flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 5 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide in half.
Shape each portion into a round loaf.
Let rest 10 minutes.
Place each round on a baking sheet coated with vegetable cooking spray.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 350° for 30 minutes or until loaves sound hollow when tapped.
Remove loaves from baking sheets; cool on wire racks.
Cut each loaf into 12 wedges.
Add buttermilk, molasses, and vegetable oil; beat at medium speed of an electric mixer until well blended.
Add whole wheat flour, rye flour, cocoa, caraway seeds, and salt; beat until well blended.
Gradually stir in 2 cups plus 2 tablespoons bread flour to make a soft dough.
Sprinkle 2 remaining tablespoons bread flour evenly over work surface.
Turn dough out onto floured surface, and knead until dough is smooth and elastic (about 5 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide in half.
Shape each portion into a round loaf.
Let rest 10 minutes.
Place each round on a baking sheet coated with vegetable cooking spray.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 350° for 30 minutes or until loaves sound hollow when tapped.
Remove loaves from baking sheets; cool on wire racks.
Cut each loaf into 12 wedges.
Chef
