Best 3 Molasses Rye Bread Recipes

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In the realm of hearty and flavorful breads, molasses rye bread stands out as a classic delight. This time-honored recipe combines the unique sweetness of molasses with the nutty flavor of rye flour, resulting in a delectable loaf that is both satisfying and wholesome. Whether you're a seasoned baker or just starting your culinary journey, this comprehensive guide will lead you through the process of crafting this delectable bread. From gathering the necessary ingredients to following step-by-step instructions, we'll provide all the essential information you need to create a perfect loaf of molasses rye bread. Additionally, we'll explore variations of this classic recipe, including a gluten-free version for those with dietary restrictions. So, prepare to embark on a delightful baking adventure as we delve into the world of molasses rye bread.

Here are our top 3 tried and tested recipes!

HONEY MOLASSES LIGHT RYE BREAD FOR A KITCHENAID



Honey Molasses Light Rye Bread For A KitchenAid image

This is a wonderful recipe for an everyday rye sandwich bread. The crumb is perfect. It's not too heavy and not too airy. It's just right. Slices into nice, even, thin slices ideal for sandwiches or toast. After it cools to the touch, I wrap loosely in aluminum foil, with the bread's ends exposed. When fully cool, slice and bag....

Provided by Family Favorites

Categories     Other Breads

Time 50m

Number Of Ingredients 10

1/4 cup honey
1/4 cup light molasses
2 tsp. salt
2 tb. butter
2 tb. caraway (optional)
1 cup boiling water
2 packets active dry yeast (i always use red star quick rise yeast.)
3/4 cup warm water (105-115 degrees)
2 cups rye flour (i used hodgson mill whole grain 100% stone ground rye) whole grains provide a smaller rise, but add a nutty flavor and nice texture.
3 1/2-4 cups ap flour

Steps:

  • 1. Place honey, molasses, salt, butter, caraway, (if using) and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
  • 2. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour and 1 cup AP flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. Stop and scrape bowl, if necessary. (Never go above speed 2 when making bread dough.)
  • 3. Continue on speed 2, adding remaining AP flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl or about 2 minutes. Knead on speed 2 for 2 minutes longer. **From KitchenAid: "Some doughs may occasionally climb over the collar of the hook. This usually indicates that the dough is sticky and more flour should be added."
  • 4. Place dough in greased bowl, turning to grease top. Cover with sprayed saran wrap. Let rise in warm place, free from drafts, for about 1 hour, or until doubled in bulk.
  • 5. Punch dough down and divide in half. Shape each half into a round loaf. Place on greased baking sheet. Cover. Let rise in warm place free from drafts, 45-60 minutes, or until doubled in bulk.
  • 6. Bake at 350 degrees for 30-40 minutes. (Mine didn't take this long.) Cover loaves with aluminum foil if they are browning to quickly. Remove from baking sheets immediately and cool completely on wire racks. Brush tops with melted butter. *See my hint at top about cooling when just warm to the touch in loose foil. It retains moisture.
  • 7. Per serving: 96 calories, 2 g. protein, 20 g. carbs, 1 g. fat, 0 mg chol., 143 mg sodium.

RYE AND MOLASSES BREAD WITH BEER



Rye and Molasses Bread With Beer image

Provided by Florence Fabricant

Categories     side dish

Time 4h10m

Yield 2 loaves

Number Of Ingredients 13

1 1/2 packages dry yeast
1/3 cup warm milk
1/2 cup molasses
1 tablespoon grated orange peel
1 tablespoon salt
1 1/2 teaspoons ground fennel seeds
2 cups dark beer
1/2 cup rolled oats
1/2 cup bran
1 1/2 cups medium or dark rye flour
1 1/2 cups whole wheat flour
1 cup all-purpose flour (approximately)
2 teaspoons whole fennel seeds

Steps:

  • Dissolve yeast in milk. Set aside in a warm place to proof, about five minutes.
  • Mix all but one tablespoon of the molasses with orange rind, salt and ground fennel seeds in a saucepan. Bring to a boil, then mix with beer in a large bowl. Mix the remaining tablespoon of molasses with a tablespoon of warm water and set aside to use as a glaze.
  • Stir in the yeast mixture. Then stir in the oats, bran and rye flour. Add the whole wheat flour, a half-cup at a time, to make a soft, somewhat sticky dough.
  • Turn the dough out onto a board liberally spread with the all-purpose flour. Knead until the dough is soft, smooth and fairly elastic, adding more all-purpose flour as necessary. Most of the stickiness should be gone from the dough.
  • Place dough in an oiled bowl, cover and set aside to rise until doubled, one-and-a-half to two hours. Punch dough down, knead briefly and divide in half.
  • Shape each portion of dough into a narrow, plump oval and press the fennel seeds into the top of each loaf. Place loaves on an oiled baking sheet and set aside to rise until doubled, about one hour.
  • Preheat oven to 375 degrees. Brush each loaf with some of the glaze prepared in Step 2. Place breads in the middle of the oven and bake until they sound hollow when tapped, about 40 minutes. Brush more glaze on the loaves during baking.
  • Cover breads loosely with foil and cool on racks.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 1 gram, Carbohydrate 70 grams, Fat 3 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 17 grams

MOLASSES RYE BREAD



Molasses Rye Bread image

Make and share this Molasses Rye Bread recipe from Food.com.

Provided by mama cocina

Categories     Yeast Breads

Time 3h45m

Yield 24 slices, 24 serving(s)

Number Of Ingredients 9

3 cups whole wheat flour
2 1/2 cups rye flour
1/4 ounce yeast
1/2 cup molasses
3 tablespoons butter
1 1/2 cups water
2 teaspoons salt
1/2 cup raw sunflower seeds
1/2 cup sesame seeds

Steps:

  • Place 2 cups whole wheat flour and yeast in a large bowl. Set aside.
  • In a small saucepan, combine molasses, butter, water and salt and heat on low just until butter melts (120-130 degrees).
  • Add warm mixture to flour and yeast. Beat with electric mixer on low for 30 seconds, scraping the bowl. Then beat on high for 3 minutes.
  • Gradually add the seeds and the rye flour, using the electric mixer. Add as much of the remaining whole wheat flour as you can stir in with a spoon. Move dough to a floured surface and knead in the remaining flour.
  • Place dough in an oiled bowl, turning once to coat with oil. Set in a warm place to rise until double (60-90 minutes).
  • Punch down dough. Divide in half and shape into two loaves. Place on a baking sheet and let rise until double (45-60 minutes).
  • Bake loaves at 375 degrees for 40 - 45 minutes.
  • Cool on wire racks. Slice into 1/2 inch slices.

Nutrition Facts : Calories 156.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 3.8, Sodium 208.6, Carbohydrate 25.8, Fiber 4.1, Sugar 4.2, Protein 4.4

Tips:

  • Use a combination of rye and all-purpose flour. This will give the bread a slightly denser texture and a more complex flavor.
  • Add molasses to the dough. Molasses gives the bread a rich, sweet flavor and a slightly sticky texture.
  • Let the dough rise in a warm place. This will help the bread to develop a light and airy texture.
  • Bake the bread at a high temperature. This will give the bread a crispy crust and a tender crumb.

Conclusion:

Molasses rye bread is a delicious and nutritious bread that is perfect for breakfast, lunch, or dinner. It is easy to make and can be enjoyed by people of all ages. This molasses rye bread has great combination of crust and crumb, and beautiful bloom.

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