Best 3 Honey Molasses Light Rye Bread For A Kitchenaid Recipes
Craving a hearty and flavorful bread that's perfect for sandwiches, toasts, or as a side dish? Look no further than this collection of honey molasses light rye bread recipes, specially crafted for use with your KitchenAid stand mixer. From classic rye bread with a slightly tangy flavor to variations infused with aromatic spices or topped with crunchy seeds, these recipes offer a delightful range of options for every taste preference.
Dive into the traditional Honey Molasses Light Rye Bread recipe, a timeless classic that showcases the perfect balance of sweetness and tanginess. If you prefer a bolder flavor profile, try the Caraway Rye Bread recipe, where the addition of caraway seeds adds a distinctive and savory twist. For a rye bread with a touch of sweetness and a hint of spice, the Honey Wheat Rye Bread recipe is a must-try.
For those who love a hearty and dense bread, the Pumpernickel Rye Bread recipe is a great choice, while the Sourdough Rye Bread recipe offers a tangy and slightly sour flavor that pairs wonderfully with a variety of toppings. And if you're looking for a rye bread with a crispy crust and a soft, chewy interior, the Rye Bread with Sourdough Starter recipe is sure to satisfy your cravings.
Each recipe provides clear instructions, helpful tips, and precise measurements to ensure successful baking results. Whether you're a seasoned baker or just starting out, these recipes are designed to guide you through the process of creating delicious and satisfying rye bread in the comfort of your own kitchen. So, preheat your oven, gather your ingredients, and let's embark on a delightful baking journey with these honey molasses light rye bread recipes!
LIGHT RYE BREAD
This is a very tasty Rye bread recipe that I found in a Kitchenaid forum. The flavor is full without being overpowering. I love the taste of caraway, so I always add a little more.
Provided by spreadnjoy
Categories Yeast Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 10
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.
CLASSIC RYE BREAD
One simple recipe is all you need to bake four types of bread, each one hearty, wholesome, and delicious. This rye bread recipe won't disappoint. See our Classic White Bread how-to for step-by-step photos.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 9
Steps:
- Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 3/4 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in 2 tablespoons caraway seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
- Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
RUSTIC RYE BREAD
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. -Holly Wade, Harrisonburg, Virginia
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in 1/4 cup warm water. Stir in brown sugar, molasses, caraway seeds, oil, salt and remaining water. Add rye flour, whole wheat flour and 1 cup all-purpose flour; beat on medium speed until smooth. Stir in enough remaining all-purpose flour to form a firm dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape each into a round loaf; place on a baking sheet coated with cooking spray. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to wire racks to cool.
Nutrition Facts : Calories 118 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
Tips for Baking Honey Molasses Light Rye Bread:
- Use high-quality ingredients. Freshly ground rye flour will give your bread a better flavor and texture. Dark rye flour can be used in place of light rye flour, but it will result in a denser loaf of bread.
- Be patient with the dough. Rye dough is sticky and can be difficult to work with, but it is important to be patient and let the dough rise properly. If you rush the process, the bread will not turn out as well.
- Don't overmix the dough. Overmixing will make the bread tough. Mix the dough just until it comes together, then let it rest for a few minutes before shaping it into a loaf.
- Bake the bread at a high temperature. This will help the bread to rise properly and develop a crispy crust.
- Let the bread cool completely before slicing. This will help the bread to keep its shape and prevent it from crumbling.
Conclusion:
Honey Molasses Light Rye Bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own taste. With a little practice, you will be able to bake perfect loaves of Honey Molasses Light Rye Bread every time.
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