We needed extra rye bread for Reuben sandwiches, so I whipped up this rye bread. Make sure you roll the loaves together tightly, so you don't have air pockets in your baked bread. It's probably a good idea to use your rolling pin to gently roll the rye and white pieces together.
3 to 3 1/2 cups all-purpose flour
2 tsp. active dry yeast
1 1/2 cups milk
2 Tbsp. sugar
2 Tbsp. cooking oil
1 1/2 tsp. salt
2 Tbsp. dark molasses
1 1/4 cups rye flour
In large mixing bowl, combine 2 cups all-purpose flour and yeast. In saucepan, heat milk, sugar, oil and salt until warm (between 120ºF and 130ºF). Add milk mixture to flour and yeast. Beat on low to medium for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes.
Divide batter in two equal portions. Stir in as much remaining all-purpose flour as possible with one portion. Knead until moderately stiff, and shape into a ball. Place into greased bowl, and cover.
With other portion of batter, stir in molasses, rye flour and as much all-purpose flour as possible. Knead until moderately stiff, and shape into a ball. Place into a greased bowl, and cover. Let doughs rise until doubled, approximately 1 to 1 1/4 hours.
Punch down each dough. Cover and let rest 10 minutes. On a lightly floured surface, roll each dough portion into a 12 by 8 rectangle. Layer doughs, and roll up starting from a short side. Place seam side down into a greased bread pan. Cover and let rise until doubled (30 to 40 minutes).
Bake at 375ºF for 30 to 35 minutes. Cool on a wire rack.