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I'm not a huge fan of strong-flavored rye bread, but this rye-white combination makes a delightful, beautiful loaf. I found this on a package of Fleischmann's yeast. Prep time includes rising time.
by patti k. · published 2007-02-22
Open original recipe Yeast Breads
07 Into the second bowl, stir molasses and enough rye flour to make a soft dough.
08 Separately knead each dough till smooth, about 5 minutes.
09 Cover each dough, let rest 10-20 minutes.
10 Divide each dough in half; roll each into a 7 x 14 inch rectangle.
11 Place one dark rectangle on top of each white rectangle.
12 Roll up tightly, jelly-roll fasion; pinch seams to seal.
13 Place loaves, seam side down, in two greased loaf pans (I used my baking stone).
14 Cover, let rise 60 minutes (less if using rapid rise yeast).
15 Bake at 375 for 25-35 minutes or till done.
16 Remove from pans and cool on wire racks.