Molasses Caraway Bread

I love bread. It’s my weakness. So I love when I can find a way to indulge a little and still keep it a little healthy.

Ingredients:

4 (1/4 oz.) packages active dry yeast
4 cups 110 degree warm water
1 cup 110 degree warm milk
6 Tbsp brown sugar substitute
1/8 cup sugar substitute
1/4 cup shortening
1/4 cup molasses
2 cups rye flour
10 cups all purpose flour
1/4 cup caraway seeds

Directions:

1. Pour the warm water into a large mixing bowl. Sprinkle in the yeast and stir until the yeast is completely dissolved. Pour in the warm milk and both sugar substitutes. Stir to dissolve the sugar substitutes. Let yeast mixture sit until it becomes frothy.

2. Add the shortening, molasses and both types of flour. Beat with an electric mixer on medium until the mixture becomes very smooth.

3. Fold in the caraway seeds. The mixture should form a soft dough if not add 2 Tbsp flour at a time, stirring after each addition, until a soft dough forms.

4. Lightly flour a flat surface. Turn the dough onto the floured surface and knead with your palms until smooth and elastic. This process takes about 6 minutes or so.

5. Coat a large bowl with a non stick cooking spray on the bottom and up the sides. Place the dough into the bowl and coat with the cooking spray. Cover with a towel and place in a warm area allowing the dough to rise double its size. This takes about 1 hour to achieve.

6. Remove the towel and punch the dough down with your fists. Lightly flour the flat surface again and place the dough on the floured surface.

7. Divide the dough into four sections and form into loaf shapes. Place the loaves into 4 loaf pans.

8. Cover with towel again and allow to rise for another 30 minutes.

9. Preheat the oven to 375 degrees. Bake the bread for 30 minutes or until golden brown on the outside. Allow to cool before slicing.

Nutritional Information: (Approximate Values based on 1 slice of bread)

106 calories; 1 g fat; trace saturated fat; 1 mg cholesterol; 225 mg sodium; 21 g carbohydrates; 1 g fiber; 3 g protein