Light Rye Sandwich Loaves Recipes

Steps:

• Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
• Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
• Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 - 1.5 hr, or until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

Steps:

• In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast. Mix and let sit until frothy(10 minutes).
• In a bowl, mix the flours(rye, almond, bread, gluten) and salt.
• Add the flours to the yeast mixture.
• Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand.
• I used 1 Tablespoon cocoa. Use 1 more for a darker bread.
• If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky.
• Place dough in well greased container. Cover with towel and let sit for 1 1/2 hours or until doubled.
• Punch dough down, use a tablespoon or so bread flour to help handle the dough and knead for a few seconds.
• Pull a bit on all sides and tuck under to get a taut top. Place the tucked side down on parchment lined or well greased bread pan.
• Or flatten the dough and roll like a jelly roll. Place with seam side down in the bread pan.
• Spray water liberally on top, then sprinkle some flour or oats on top. Or spray oil.
• Cover with towel and let rise for 40 minutes or until doubled.
• Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow.
• Cool completely before slicing.
• To make buns, divide dough into 6 or so equal size pieces.
• Roll into balls or shape by pulling on all sides and place on parchment lined sheet.
• Spray liberally with water. Sprinkle liberally with sesame seeds or other seeds of choice.
• Cover with a towel and let rise for 30 minutes.
• Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap.
• Note: To get nice slices, cool the bread in the refrigerator for at least an hour before slicing. Also if possible use an electric knife.
• Variations:.
• Add a teaspoon of caraway seeds.
• Add 1-2 Tablespoons non dairy yogurt.
• Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid).

Steps:

• Mix the honey and the warm water, add the yeast in stir until dissolved.
• In separate bowl mix together molasses, salt, butter, caraway, and boiling water. stir until dissolved together. Cool a few minutes till lukewarm.
• Add yeast mixture to the molasses mixture.
• Mix in rye flour and 1 cup all-purpose flour. Mix until well blended.
• Mix in remaining flour 1/2 cup at a time until dough is firm and sticks together.
• Knead 5-10 minutes until ball is smooth.
• Place in greased bowl, turning dough so that greased side is up. Cover with towel or cloth and let rise in warm place away from drafts about 1 hour or until double in bulk.
• Punch down and divide in half. Roll out one half with a rolling pin, then roll up dough tightly to form a loaf. Pinch under ends and place in greased loaf pan. Repeat for other half.
• Cover with cloth and let rise 35-60 minutes or until double in bulk.
• Bake 350 F for 30-45 minutes. Cover with foil last 15 minutes of baking if loves brown too fast. Loaves are done when they sound hollow when tapped. Rub butter over loaves as soon as removing from oven if desired.