CHEESE RYE TWISTS

By gaster16

Ingredients

• Whole Wheat Rye Bread:
• 1 package yeast
• 1/2 cup warm water (105 to 155 degrees)
• 1/2 cup milk scalded
• 3 tablespoons sugar
• 1-1/2 teaspoons salt
• 1 tablespoon shortening
• 1 egg slightly beaten
• 3-1/2 cups all purpose flour divided
• 1 cup shredded sharp cheddar cheese
• Whole wheat rye bread
• 1 egg white, slightly beaten
• Sesame seeds
• 1 package yeast
• 1/4 cup warm water (105 to 155 degrees)
• 2-1/2 tablespoons molasses
• 1-1/2 teaspoons salt
• 2 tablespoons shortening
• 3/4 cup plus 2 tablespoons lukewarm water
• 3/4 cup rye flour
• 3/4 cup whole wheat flour
• 1-1/2 to 2 cups all purpose flour

Preparation

Step 1

Cheese Bread:

Dissolve yeast in warm water in large mixing bowl, let stand 5 minutes. Combine milk, sugar, salt and shortening, mixing well, cool to 105 to 155 degrees. Add milk mixture, egg, and 1 cup flour to yeast mixture, beat at medium speed of electric mixer. Stir in cheese, stir in enough remaining flour to make a soft dough. Turn dough onto floured surface, cover and let rest 10-15 minutes. Knead dough until smooth and elastic (about 8-10 minutes). Place dough in well greased bowl, turning to grease top. Cover and let rise in warm place until doubled in bulk, about 1 hour.

Prepare whole wheat-rye bread. Divide each dough into 4 parts. Roll each part into a 17" rope. Place a cheese rope and a whole wheat-rye rope side by side on a lightly floured surface. Twist the two ropes together. Tuck ends under to seal. Place on a greased baking sheet. Repeat procedure with remaining dough. Brush each twist with egg white. Sprinkle sesame seeds on cheese dough. Cover and let rise in warm place for 1 hour or until doubled in bulk. Bake at 375 degrees for 15 minutes. Remove to wire rack to cool. Yields 4 loaves.

Whole Wheat-Rye Bread:

Dissolve yeast in 1/4 cup warm water in large mixing bowl, let stand 5 minutes. Stir in next 7 ingredients, beat at medium speed of an electric mixer until smooth. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough onto floured surface, knead until smooth and elastic (about 8-10 minutes). Place in well greased bowl, turning to grease top. Cover and let rise in warm place about 1 hour or until doubled in bulk.