Freezer Rye Bread

1
Pat Duran

By
@kitchenChatter

Recipe from : Robin Hood Flour Freezer Yeast Bread Dough.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 pieces of dough
Prep:
40 Min
Method:
Refrigerate/Freeze

Ingredients

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  • 8-9 c
    robin hood all purpose flour
  • 4 c
    medium rye or pumpernickel rye graham flour
  • 4 pkg
    active dry yeast
  • 2 Tbsp
    salt
  • 2/3 c
    dark molasses
  • 1/2 c
    softened butter or margarine
  • 4 c
    hot tap water

How to Make Freezer Rye Bread

Step-by-Step

  1. Spoon all purpose flour into measuring cup and level off. Pour onto wax paper. Measure rye flour as directed above. Combine 4 cups all purpose flour, undissolved yeast and salt in large bowl. Stir well to blend.
    Add molasses, butter and hot tap water. Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally. Add 2 cups more all purpose flour. Beat at high speed for 2 minutes or until thick and elastic.
    Stir in rye flour with wooden spoon. Then gradually stir in just enough of remaining all purpose flour to make a soft dough which leaves sides of bowl. Turn out onto floured board.
    Knead 10 minutes or until dough is smooth and elastic. Divide dough into 4 equal pieces.
    Shape each piece into a ball and flatten into 7-inch circles or shape into loaves using the Robin Hood "rolled Dough" method. Wrap dough tightly in plastic wrap. Place circles on baking sheets and loaves in 8x4-inch loaf pans.
    Freeze up to 4 weeks.
    Follow shaping and baking directions for each recipe.
  2. Basic Rye Bread:
    1 piece Freezer Rye Bread
    ---
    Thaw and let rise in pan as directed on group page: Robin Hood Flour Freezer Yeast Dough. Bake at 350^ for 40-45 minutes until done. Remove from pan immediately. Cool on rack. Makes 1 loaf.

Printable Recipe Card

About Freezer Rye Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom




Show 4 Comments & Reviews

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