Kitchen Aid Rye Recipe
Has any one tried the light rye recipe in the Kitchen Aid Manual page 63. I think I had tried it some time ago and forgot. Mixed this am and somethig is wron. I think I had the same problem last time .
It is so dry after kneading in the K A Pro. Like a stiff ball I do not think it will or can rise. I used a scale for every thing except the teaspoon ingredients. I used the exact time for kneading also. If I was to knead more in the pro it only would have continued to look like a stiff ball of dough. I even had a problem to get it to form into a ball for proofing.
It almost seemed like it needed more water. Even the recipe looks like it might be scant on the amount of water needed.
Here is a copy of the recipe
Light Rye Bread
1/2 cup honey
1/2 cup light molasses 2 teaspoons salt
2 tablespoons butter or margarine
2 tablespoons caraway seed
1 cup boiling water
2 packages active dry yeast
3/4 cup warm water (10S°Fto 11S°F)
2 cups rye flour
31/2 to-4 cups all-purpose flour
Place honey, molasses, salt, butter, caraway seed, and boiling water in small bowl. Stir until honey dissolves. Cool to lukewarm.
Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm honey mixture, rye flour, and 1 cup all-purpose flour. Attach bowl and PowerKneadTM Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 1 minute, or until well mixed. Stop and scrape bowl if necessary.
Continuing on Speed 2, add remaining alllpurpose flour, ~ cup at a time, and mix about
2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide in half. Shape each half into a round loaf. Place on two greased baking sheets. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.
Bake at 350°F for 30 to 45 minutes. Cover loaves with aluminum foil for last 15 minutes if tops brown too quickly. Remove from baking sheets immediately and coolon wire racks.
Yield: 32 servings (16 slices per loaf).
Per serving: About 96 cal, 2 g protein, 20 g carb, 1 g fat, 0 mg chol, 143 mg sodium.
Thanks for looking