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www.RecipeFaire.com Presents:
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Coiled Light Rye Bread
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by:
Guy Mitchell
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Coiled Light Rye Bread Recipe creates the robust flavor of rye bread using yeast, honey, salt, butter, rye flour and all-purpose flour which results in this delicious and tasty bread.
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INGREDIENTS
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2 packages active dry yeast
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2 cups warm (105° to 115° F)
water
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1 tablespoon honey
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1 1/2 teaspoons salt
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2 tablespoons butter or
margarine, softened
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1 1/2 cups medium rye flour
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4 to 4 1/2 cups unbleached
all-purpose flour
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DIRECTIONS
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1:
Sprinkle yeast over 1/2 cup of the
warm water in large bowl of electric
mixer. Add honey. Let stand until
yeast is soft (about 5 minutes).
Stir in remaining 1 1/2 cups warm
water, salt, and butter.
Add rye flour and 2 1/2 cups of the
unbleached flour. Mix to blend, then
beat at medium speed until smooth
and elastic (about 5 minutes). Stir in
about 1 cup more unbleached flour to
make a soft dough.
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2:
Turn dough out onto a board or
pastry cloth coated with some of
the remaining unbleached flour. Knead until dough is springy and
small bubbles form just under surface
(15 to 20 minutes), adding just
enough more flour to prevent dough
from being sticky. Turn dough in a greased bowl.
Cover with plastic wrap and a towel;
let rise in a warm place until almost
doubled in bulk (about 1 hour).
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3:
Punch dough down and divide
into two equal portions. Working with
one portion at a time, shape into a
ball. Then roll dough under palms of
your hands on a floured surface into
a strand 1 1/2 inches in diameter and
30 inches long. Place one end in
center of a greased baking sheet; coil
strand round and round into a stylized
snail shape, tucking outer end
under edge. Let rise until almost
doubled in bulk (45 minutes
to 1 hour).
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4:
Preheat oven to 375° F. Bake until
loaves are well browned and
sound hollow when tapped (40 to 50
minutes). Transfer to wire racks.
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