Coiled Light Rye Bread Recipe


	1 Reviews	by: Guy Mitchell
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.
Food Category: Bread
Cuisine Origin: German

Servings:2	Nutrition facts:410 calories5.8 grams fat	Print Preview	Rate This Recipe
Prep Time: 2 Hours 40 Minutes
Cook Time: 50 Minutes
Total Time: 3 Hours 30 Minutes

INGREDIENTS

DIRECTIONS

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. 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).
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).
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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