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Prep time
45 minutes
Total time
5 hours
Nutritioni
Ingredients

2 packages (¼ ounce each) active dry yeast

½ cup warm water (110° to 115°)

1 ½ cups warm milk (110° to 115°)

¼ cup molasses

4 Tbsp butter, softened, divided

1 Tbsp sugar

1 Tbsp plus ½ tsp. salt, divided

2 to 2 ½ cups all-purpose flour

1 cup whole white wheat flour

2 ½ cups whole rye flour

Vegetable oil

1 egg white

2 tsp. caraway seeds

Instructions
  1. In a large bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose flour; beat until smooth. Add whole wheat flour, rye flour and enough remaining all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let stand for 20 minutes.
  3. Punch dough down. Turn onto a lightly floured surface, divide into four portions. Roll each portion into a 14 x 6 inch rectangle. Brush with remaining butter.
  4. With dull edge of a table knife, score dough width-wise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across the dough. Fold dough accordion-style back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. Brush with oil. Cover loosely with plastic wrap. Refrigerate for 4-24 hours.
  5. When ready to bake, uncover and let stand at room temperature for 10 minutes. In a small bowl, beat egg white until stiff peaks form; brush over dough. Sprinkle with caraway seeds and remaining salt.
  6. Bake at 375°F for 20-25 minutes or until lightly browned. Remove from pans to wire racks or serve while still warm.




 

Recipe courtesy Taste of Home magazine. Visit TasteofHome.com for more whole grain recipes.


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