April 10, 2011

Orange Rye and Wheat Bread

I managed to get another batch of bread made this weekend. This was an odd combination of flavors, with the orange and molasses. The original recipe calls for 1 Tbsp. of ground caraway seeds, but I omitted that since it's not a favorite flavor for my husband or me.

Orange Rye and Wheat Bread
 2 tsp. yeast
1 1/3 cups buttermilk
3 Tbsp. molasses
2 tsp. salt
1 Tbsp. orange zest
3/4 cup wheat flour
3/4 cup rye flour
2 1/2 cups bread flour

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and add yeast and molasses. Let stand 5 minutes.

Add salt, orange zest, wheat flour and rye flour. Beat well. Add half of the bread flour, and beat well again. Cover, and let stand 15 minutes.

Add remaining bread flour. Knead the dough until soft and springy but soft to the touch. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Lightly grease a baking sheet. Turn dough onto lightly greased or floured surface, and punch dough down. Shape dough into a round loaf, and place on baking sheet. Cover and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 375ºF. Bake 35 to 40 minutes, until golden. Brush with molasses if desired, and cool on wire rack.

1 comment:

Dave said...

yummy! and by the way, very nice photo!!