Rye Bread Recipe
Ingredients
| Rye flour | 2 Cup (16 tbs), sifted | |
| Caraway seed | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Boiling water | 2 Cup (16 tbs) | |
| Shortening | 1/2 Cup (16 tbs) | |
| Brown sugar | 1 Cup (16 tbs) | |
| Molasses | 1/2 Cup (16 tbs) | |
| Dry yeast package | 2 | |
| Warm water | 1/2 Cup (16 tbs) | |
| All purpose flour | 6 Cup (16 tbs) |
Directions
Mix rye flour, caraway seeds and salt.
Gradually add boiling water, stirring constantly.
Mixture may have small lumps.
Add shortening to mixture.
Stir until melted.
Add brown sugar and molasses.
Stir well.
May have some small lumps.
Add yeast softened in warm water when flour mixture has cooled to lukewarm.
Add all-purpose flour until dough is no longer sticky.
It may be heavy and hard to stir.
Turn out on floured board and knead about 10 minutes.
Place in large greased bowl, turning to grease dough.
Let rise in warm place until doubled.
Turn out and knead again.
Divide into three loaves and put in greased loaf pans, 8x4x3-inches.
Let rise until doubled.
Bake at 325 degrees for 45 to 60 minutes.
Makes 3 loaves and will serve 16 to 18.
Gradually add boiling water, stirring constantly.
Mixture may have small lumps.
Add shortening to mixture.
Stir until melted.
Add brown sugar and molasses.
Stir well.
May have some small lumps.
Add yeast softened in warm water when flour mixture has cooled to lukewarm.
Add all-purpose flour until dough is no longer sticky.
It may be heavy and hard to stir.
Turn out on floured board and knead about 10 minutes.
Place in large greased bowl, turning to grease dough.
Let rise in warm place until doubled.
Turn out and knead again.
Divide into three loaves and put in greased loaf pans, 8x4x3-inches.
Let rise until doubled.
Bake at 325 degrees for 45 to 60 minutes.
Makes 3 loaves and will serve 16 to 18.
Chef
