Fresh slices of this chewy bread, fleckedwith rye and cornmeal, are building blocks for memorable sandwiches.Molasses lends sweetness and depth of flavor, making for a moistbread, perfect for open-faced preparations or hearty lunch-boxfare.
Recipe: Whole Wheat-Rye Bread
3 cups whole wheat flour 2 cups rye flour 1 1/2 cups all-purpose flour 1 tablespoon salt 1 tablespoon granulated sugar 2 (1/4-ounce) packages active dry yeast or 5 teaspoons 2 1/2 cups warm water (110°F -125°F / 45°C to 50°C) 3/4 cup yellow or white cornmeal 1/3 cup molasses 3 tablespoons butter or margarine, softened 2 tablespoons melted butter or margarine 2 tablespoons yellow or white cornmeal
Combine whole wheat flour, rye flour,all-purpose flour and salt in a large bowl; mix well.
Combine sugar, yeast and 1 1/2 cups ofthe flour mixture in a second large bowl; set aside.
Combine water, first addition of cornmeal,molasses and softened butter in a medium bowl, carefully combiningevenly as butter begins to melt.
Gradually add cornmeal mixture to yeastmixture, beating with an electric mixer until blended, then beatan additional 2 minutes. Gradually add remaining flour to forma stiff dough.
Turn dough onto a floured surface andknead for 10 minutes or until smooth and elastic.* Form intoa ball and place in a greased bowl, turning to grease the topas well.
Cover dough lightly with a large pieceof plastic wrap; place bowl in a warm place away from drafts.Allow dough to double in bulk, about 1 hour.
Meanwhile, generously grease two 9 x 5x 3-inch loaf pans; set aside.
Punch dough down to press air out. Dividedough into two equal portions; roll into two rectangles of about18 x 9-inches each. Roll each into a tight tube from the 9-inchside, forming 2 loaves. Pinch ends to seal as you roll; placeinto prepared pans with seam side facing pan bottom. Cover panslightly with a tea towel; put into a warm place for second rise(30 to 45 minutes).
Meanwhile preheat oven to 350°F (175°C).
Just before baking, brush tops of loaveswith melted butter; sprinkle each loaf with remaining cornmeal.
Bake for 45 minutes or until loaves aregolden brown and crusty. Loaves should sound hollow when tapped.Cool on a rack.
Makes 2 loaves.
* This bread can also be prepared usinga heavy-duty electric mixer. Prepare as follows:
Mix whole wheat, rye and all-purpose floursin a large bowl as above; stir to combine well.
Combine sugar, salt, yeast and 1 1/2 cupsof flour mixture (above) in work bowl of mixer. Mix with flatbeater for about 1 minute.
Combine water, cornmeal, molasses andmargarine in a medium bowl (as above).
With dough hook in place pour liquid ingredients(above) into mixer work bowl. Using low settings mix to forma dough. Gradually add remaining flour mixture to work bowl;periodically stop mixer to scrape bowl.
When most or all of flour mixture is incorporatedand dough forms a ball which follows hook around work bowl, kneadingis complete. Remove dough from work bowl; place into a large,well-greased bowl for first rise. Continue as in above directions.Whole Grain Caraway Rye BreadIf the Whole Wheat-Rye Bread recipe was useful and interesting, you can share it with your friends or leave a comment.