Light Rye Sandwich Loaves |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 32 |
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I'll sometimes shape half of the dough into a round loaf, hollow it out after baking and fill it with dip for parties. Ingredients:
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
2-1/2 cups rye flour |
1/3 cup packed brown sugar |
2 packages (1/4 ounce each) active dry yeast |
1 tablespoon grated orange peel |
2 teaspoons salt |
1/2 teaspoon fennel seed or aniseed, crushed |
2-1/4 cups water |
1/4 cup shortening |
1-1/2 teaspoons molasses |
cornmeal |
melted butter |
Directions:
1. In a large bowl, combine 2 cups all-purpose flour, rye flour, brown sugar, yeast, orange peel, salt and fennel seed. In a saucepan, heat the water, shortening and molasses to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Grease two 8-in. x 4-in. loaf pans and sprinkle with cornmeal. Place loaves in prepared pans. Cover and let rise until doubled, about 45 minutes.
4. With a sharp knife, make three shallow slashes across the top of each loaf. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks. Brush with melted butter. Cool. Yield: 2 loaves.
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