Rye Rounds

Rye Rounds

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:  Stand Mixers

  • 1 pkg active dry yeast
  • 1/4 cup warm water
  • 3/4 cup and 2 tablespoons milk
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons honey
  • 1 teaspoons salt
  • 1 1/2 cups whole wheat flour
  • 1 to 2 cups all-purpose flour

Directions

  1. In a large mixing bowl, combine yeast and water. Stir until dissolved. Add milk, butter, honey, and salt. Stir until mixed.
  2. Add whole wheat flour and 1 cup of all-purpose flour and mix* until blended. Add enough of the remaining flour and continue kneading until dough forms a smooth ball that is slightly sticky to the touch.
  3. Place dough in large, greased bowl and cover with a towel. Let rise until double in size, about an hour.
  4. Punch dough down and shape into loaf. Place loaf into 9x5-inch greased loaf pan and let rise until double in size, about 1 hour.
    5. Bake in 350°F oven about 35 minutes.
Note: Use mixer equipped with dough hooks.

 

RECIPE TAGS

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

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