Orange Rye Bread

This bread is superb for turkey or ham sandwiches!


2 3/4 cups warm water (105°F – 115°F)
2 packages active dry yeast (or 2 scant tablespoons)
1/2 cup firmly-packed dark brown sugar
3 tablespoons butter, melted
4 teaspoons salt
3 tablespoons grated orange peel
1/3 cup dark molasses
3 3/4 cups unsifted rye flour
5 1/2 to 6 1/2 cups unbleached all-purpose  flour

Measure warm water into large mixing bowl of stand mixer. Sprinkle in yeast and stir until disolved. Stir in sugar, salt, butter, orange peel, molasses and rye flour. Beat until thoroughly blended. Stir in enough white flour to make a stiff dough that just begins to pull away from the sides of the bowl. (Don’t make the dough overly stiff — use as little flour as possible.)

Replace paddle beater with dough hook. On slow-medium speak, knead dough until smooth and elastic, about 10 minutes.

Place dough into a greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Turn the dough out from the mixing bowl and invert onto a lightly floured surface. Gently knead the dough several times. Divide in half. Roll each half to a 14 x 9″ rectangle. Roll and shape into loaves, pinching and tucking ends under.Place into 2 greased 9 x 5 x 3-inch loaf pans. Cover; let rise in a warm place, free from draft until doubled in bulk, about 1 hour and 10 minutes.

Bake on lowest rack position at 375°F about 40 minutes or until done. Remove from pans and cool on wire racks.

YIELD: Makes 2 loaves

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