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Rye Bread Recipe
|Sifted rye flour||2 Cup (32 tbs)|
|Caraway seed||2 Teaspoon|
|Boiling water||2 Cup (32 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Dry yeast||2 1⁄4 Teaspoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|All purpose white flour||6 Cup (96 tbs)|
Calories 294 Calories from Fat 63
% Daily Value*
Total Fat 7 g11.1%
Saturated Fat 1.7 g8.5%
Trans Fat 0.8 g
Cholesterol 0 mg
Sodium 128.4 mg5.3%
Total Carbohydrates 54 g17.9%
Dietary Fiber 4.1 g16.5%
Sugars 18.6 g
Protein 5 g10.9%
Vitamin A 0.1% Vitamin C 0.22%
Calcium 3.9% Iron 16.7%
*Based on a 2000 Calorie diet
Gradually add boiling water, stirring constantly.
Mixture may have small lumps.
Add shortening to mixture.
Stir until melted.
Add brown sugar and molasses.
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.