Recipe: Mini Loaf Scandinavian Rye Bread (eight 6-inch loaves, Fleishmann's Yeast)

MINI LOAF SCANDINAVIAN RYE



3 to 3 1/2 cups all-purpose flour, divided use
1/3 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 tablespoon freshly grated orange peel
2 1/2 teaspoons salt
2 teaspoons Spice Islands Fennel Seed
1 cup beer OR malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter OR margarine
2 1/2 cups medium rye flour
Molasses Glaze (recipe follows)

Combine 2 cups all-purpose flour, sugar, undissolved yeast, orange peel, salt and fennel seed in a large bowl; set aside.

Heat beer, 1/2 cup water, molasses, and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in rye flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 8 equal pieces. Shape each into a log about 6-inches long. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet. Cover; let rise in warm place until doubled in size, about 1 hour.

With sharp knife, make 3 diagonal slashes (1/8-inch deep) on top of each loaf; brush with Molasses Glaze.

Bake at 375 degrees F for 25 to 30 minutes or until done, brushing with glaze after 15 minutes. Remove from oven; brush again with glaze. Remove from sheet; let cool on wire rack.

MOLASSES GLAZE:
Combine 1 tablespoon molasses and 1 tablespoon water in a small bowl. Stir well.

Makes 8 small loaves
Source: Fleishmann's Yeast, ACH Food Companies, Inc.