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Cocktail Rye Bread Recipe

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Cocktail Rye Bread (with Bread Machine Dough-Making Option ...

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.

Provided by: EasyRecipesCooking.com

Total time: 45 minutes

Prep time: 20 minutes

Cook time: 25 minutes

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

Steps:

  • (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)

Nutrition Facts:

ServingSize 33 g, Calories 79, FatContent 1.49 g, TransFatContent 0.03 g, SaturatedFatContent 0.13 g, CholesterolContent 0 g, SodiumContent 98 g, CarbohydrateContent 14.27 g, FiberContent 1.1 g, SugarContent 0.44 g, ProteinContent 2.17 g

Cocktail Rye Bread Recipe

This American recipe for Cocktail Rye Bread Recipe is one of our top picks for Bread recipes.

Provided by: EasyRecipesCooking.com

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

1 1/4 cups lukewarm water
1 cup pumpernickel or dark rye flour
1 tablespoon caraway seeds
1 tablespoon cider vinegar
1 teaspoon salt
2 1/4 teaspoons instant yeast
2 cups bread flour
2 tablespoons olive oil

Steps:

  • Combine the water, yeast, and rye flour in the bowl of your stand mixer and stir to combine. Let it sit for 10 minutes. It should be a bit bubbly. Add 2 cups of bread flour, salt, and cider vinegar. Knead with the stand mixer fitted with the dough hook until the dough is elastic – it won’t be smooth because of the rye flour. Add the olive oil and continue kneading until the oil is incorporated. Turn off the mixer and touch the dough – it should be tacky rather than sticky. If the dough is still sticky add more bread flour – perhaps up to another 1/4 cup – as needed. Add the caraway seeds and knead until they are well distributed. Cover the bowl with plastic wrap and set aside until the dough has doubled in size – about 50 minutes. Preheat the oven to 350 degrees and line a baking pan with parchment paper. Flour your work surface, turn out the dough, and divide it into 3 roughly equal pieces. Form each piece into a log about 2 inches in diameter. Place them on the prepared baking sheet, leaving space between them for them to rise. Cover the dough with plastic wrap and set aside to rise until doubled, about 30 minutes. Remove the plastic wrap and bake at 350 degrees until nicely browned, about 25 minutes. Let the loaves cool completely on a rack before cutting.

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