Rye Swirl Bread

This recipe produces a swirl of rye bread in each loaf - a great loaf of bread for a ham sandwich or any combination of cold lunch meats.

Rye Swirl Bread

difficulty

Advanced

Yield

2 loaves

Prep Time

0:35

Bake Time

38 to 40 minutes

Chill Times

2 to 24 hours

Rise Time

1 hour

difficulty

Advanced

Yield

2 loaves

Prep Time

0:35

Bake Time

38 to 40 minutes

Chill Times

2 to 24 hours

Rise Time

1 hour

ingredients

  • 3-1/2 to 4 cups all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 1/2 cup instant potato flakes
  • 1-1/4 cups water
  • 1 cup milk
  • 2 tablespoons butter OR margarine
  • Rye Bread Ingredients
  • 2 tablespoons dark molasses
  • 1-1/4 cup rye flour
  • Oatmeal Bread Ingredients
  • 1/2 cup old-fashioned oats (uncooked)
  • 1 cup all purpose flour

DIRECTIONS

  1. Combine 2 cups all-purpose flour, sugar, salt, undissolved yeast, and instant potato flakes in a large bowl.
  2. Combine water, milk and butter; heat until liquids are very warm (120°F to 130° F). Butter does not need to melt. Gradually add to dry ingredients and mix 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add additional 1 cup of flour and mix at high speed for 2 minutes. Divide batter in half. Place each half in a large bowl.
  3. Mix in dark molasses, rye flour, and enough remaining all-purpose flour to make a stiff dough to one portion of dough.
  4. Mix in oats and 1 cup all-purpose flour, or enough to make a stiff dough, to remaining batter.
  5. Turn dough variations out separately onto lightly floured surface; knead each until smooth and elastic, about 8 to 10 minutes.
  6. Place each in a greased bowl, turning to grease tops. Cover tightly. Refrigerate at least 2 hours or overnight (up to 24 hours).
  7. Divide each dough variation in half; set half of each aside. Roll each remaining half into a 14 X 8-inch rectangle. Place one type of dough on top of the other, forming two layers. Roll up from short end, shaping into a loaf. Pinch seams together to seal. Place loaf, seam side down, into greased 8-1/2 X 4-1/2-inch loaf pans. Repeat with remaining dough. Cover; let rise in warm draft-free place until doubled in size, about one hour.
  8. Preheat oven to 375°F. Bake 38 to 40 minutes or until done. Remove loaves from pans and place on wire racks to cool.
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