Mini Loaf Scandinavian Rye

Name: Mini Loaf Scandinavian Rye
Total time: 5 min
Yield: 8 small loaves
Ingredients: 3 to 3-1/2 cups all-purpose flour; 1/3 cup sugar; 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast; 1 tablespoon freshly grated orange peel; 2-1/2 teaspoons salt; 2 teaspoons 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; 1 tablespoon molasses; 1 tablespoon water

Intermediate • 8 small loaves • 5 min

Combine 2 cups all-purpose flour, sugar, undissolved yeast, orange peel, salt and fennel seed in a large bowl. Heat beer, water, molasses, and butter until very warm (120° to 130°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.

Ingredients

3 to 3-1/2 cups all-purpose flour
1/3 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1 tablespoon freshly grated orange peel
2-1/2 teaspoons salt
2 teaspoons 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:

1 tablespoon molasses
1 tablespoon water

Method

Combine 2 cups all-purpose flour, sugar, undissolved yeast, orange peel, salt and fennel seed in a large bowl. Heat beer, water, molasses, and butter until very warm (120° to 130°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°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 molasses and water in a small bowl. Stir well.