Recipe: Rye Swirl Bread (rye bread and oatmeal bread)

RYE SWIRL BREAD
"This recipe produces a swirl of rye bread in each loaf - a great loaf of bread for a ham sandwich or any combination of cold lunch meats."



3 1/2 to 4 cups all-purpose flour, divided use
2 tablespoons sugar
1 tablespoon salt
2 envelopes Fleischmann's Active Dry Yeast
1/2 cup instant potato flakes
1 1/4 cups water
1 cup milk
2 tablespoons butter OR margarine
RYE BREAD INGREDIENTS:
2 tablespoons dark molasses
1 1/4 cup rye flour
OATMEAL BREAD INGREDIENTS:
1/2 cup old-fashioned oats, uncooked
1 cup all-purpose flour

Combine 2 cups all-purpose flour, sugar, salt, undissolved yeast, and instant potato flakes in a large bowl.

Combine 1 1/4 cups water, milk and butter; heat until liquids are very warm (120 to 130 degrees F). Butter does not need to melt.

Gradually add butter mixture to dry ingredients and mix 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add additional 1 cup of flour and mix at high speed for 2 minutes.

Divide batter in half. Place each half in a large bowl. Mix in dark molasses, rye flour, and enough remaining all-purpose flour to make a stiff dough to one portion of dough. Mix in oats and 1 cup all-purpose flour, or enough to make a stiff dough, to remaining batter.

Turn dough variations out separately onto lightly floured surface; knead each until smooth and elastic, about 8 to 10 minutes. Place each in a greased bowl, turning to grease tops. Cover tightly. Refrigerate at least 2 hours or overnight (up to 24 hours).

WHEN READY TO BAKE:
Divide each dough variation in half; set half of each aside. Roll each remaining half into a (14x8-inch) rectangle. Place one type of dough on top of the other, forming two layers. Roll up from short end, shaping into a loaf. Pinch seams together to seal. Place loaf, seam side down, into greased (8 1/2 x 4 1/2-inch) loaf pans. Repeat with remaining dough. Cover; let rise in warm draft-free place until doubled in size, about one hour.

Preheat oven to 375 degrees F.

Bake 38 to 40 minutes or until done. Remove loaves from pans and place on wire racks to cool.

Makes 2 loaves
Source: Fleishmann's Yeast, ACH Food Companies, Inc.