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Receta Cocktail Rye Bread (with Bread Machine Dough-Making Option)

Name: Cocktail Rye Bread (with Bread Machine Dough-Making Option)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: German
Ingredients: 1 1/4 cups warm water (120-130 degrees F.); 2 tablespoons vegetable oil; 2 teaspoons molasses; 2 1/2 cups bread flour; 1 cup rye flour; 2 1/4 teaspoons (1 packet) Red Star Instant Yeast Quick Rise; 1 teaspoon salt; 1 tablespoon caraway seeds

de Salad Foodie

Whoops - my flash washed out the color. See next photo for actual color of bread.

My cocktail rye is on the left, and store bought is on the right. You can see how small and thin the slices are.

I used mini bake pans with dark finish but you can just roll out dough and bake without pans as per directions

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For the freshest taste and earthy rye flavor, make your own cocktail rye bread to pair with appetizers at your next party. Redstaryeast.com gave me the inspiration, but I took liberties with their cocktail rye bread recipe by using my bread machine dough-making feature to save kneading energy and time. Baked in mini loaf pans, the breads were nearly identical in size to standard cocktail rye bread slices (see photo.) But the taste - oh the taste! I made corned beef and Swiss cheese mini-sandwiches to serve at a potluck luncheon.

Tiempo de Prep: 20 minutos

Tiempo para Cocinar: 25 minutos

Raciónes: 24

German

Ingredientes

Cost per serving $0.07 view details

1 1/4 cups warm water (120-130 degrees F.)
2 tablespoons vegetable oil
2 teaspoons molasses
2 1/2 cups bread flour
1 cup rye flour
2 1/4 teaspoons (1 packet) Red Star Instant Yeast Quick Rise
1 teaspoon salt
1 tablespoon caraway seeds

Direcciones

(For conventional yeast bread-making directions for this cocktail rye bread, go to http://redstaryeast.com/cocktail-rye-bread/
Place measured ingredients in bread machine pan in order according to bread machine manual instructions for dough making. When cycle is complete, remove dough.
Divide dough into four equal pieces and roll each piece into 1-inch thick log. Place logs 2-inches apart on parchment paper-lined baking sheet. Cover with a clean tea towel and let rise 20-30 minutes until nearly doubled in size.
Bake at 350 degrees F. for about 25 minutes until golden brown. Transfer to a cooling rack and cool completely before slicing.
NOTE: I divided dough into 3 8-ounce portions and baked the breads in mini-loaf pans instead of shaping into "logs." See last photo.
Yield: 24 ounces ( 1.5 pounds bread)

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Nutrition Facts

Amount Per Serving	%DV
Serving Size 33g
Recipe makes 24 servings
Calories 79
Calories from Fat 13	16%
Total Fat 1.49g	2%
Saturated Fat 0.13g	1%
Trans Fat 0.03g
Cholesterol 0mg	0%
Sodium 98mg	4%
Potassium 41mg	1%
Total Carbs 14.27g	4%
Dietary Fiber 1.1g	4%
Sugars 0.44g	0%
Protein 2.17g	3%