KITCHENAID ACCOLADE 400 - Manuel (Page 60)

58
Light Rye Bread
1 ⁄
4
cup (60 ml) honey
1 ⁄
4
cup (60 ml) light
molasses
2 teaspoons (10 ml)
salt
2 tablespoons (30 ml)
butter or margarine
2 tablespoons (30 ml)
caraway seed
1 cup (235 ml) boiling
water
2 packages active dry
yeast
3 ⁄
4
cup (175 ml) warm
water (105°F to
115°F [40°C to
46°C])
2 cups (475 ml) rye
flour
3 1 ⁄
2
-4 cups (830 ml-
945 ml)
all-purpose flour
Place honey, molasses, salt, butter, caraway seed,
and boiling water in small bowl. Stir until honey
dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer
bowl. Add lukewarm honey mixture, rye flour, and
1 cup (235 ml) all-purpose flour. Attach bowl and
dough hook to mixer. Turn to Speed 2 and mix
about 1 minute, or until well mixed. Stop and
scrape bowl if necessary.
Continuing on Speed 2, add remaining all-purpose
flour,
1 ⁄
2
cup (120 ml) at a time, and mix about
2 minutes, or until dough starts to clean sides of
bowl. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each
half into a round loaf. Place on two greased baking
sheets. Cover. Let rise in warm place, free from
draft, 45 to 60 minutes, or until doubled in bulk.
Bake at 350°F (177°C) for 30 to 45 minutes. Cover
loaves with aluminum foil for last 15 minutes if tops
brown too quickly. Remove from baking sheets
immediately and cool on wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 96 cal, 2 g pro, 20 g carb,
1 g fat, 0 mg chol, 143 mg sod.