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5* Rustic Rye Bread

Source of Recipe

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5* Rustic Rye Bread

Healthy Cooking February/March 2010
12 reviews rate this recipe 5 Stars!
Exchanges
Prep: 20 min. + rising Bake: 30 min. + cooling
Yield: 2 loaves (12 slices each).

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

Ingredients:
• 1 package (1/4 ounce) active dry yeast
• 1-3/4 cups warm water (110° to 115°), divided
• 1/4 cup packed brown sugar
• 1/4 cup light molasses
• 3 tablespoons caraway seeds
• 2 tablespoons canola oil
• 3 teaspoons salt
• 1-3/4 cups rye flour
• 3/4 cup whole wheat flour
• 1-3/4 to 2-1/4 cups all-purpose flour

Directions:
1. In a large bowl, dissolve yeast in 1/4 cup warm water. Add the brown sugar, molasses, caraway seeds, oil, salt and remaining water; mix well. Add the rye flour, whole wheat flour and 1-3/4 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough.

2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down; shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 1 hour.

4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool.

1 slice equals 104 calories, 2 g fat (trace saturated fat), 0 cholesterol, 298 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein. ++++ Diabetic Exchange: 1-1/2 starch.