Spiced Rye Loaves Recipe
Ingredients
| Yeast package | 3 | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| 2 1/2 c. lukewarm milk or water | ||
| Salt | 2 Teaspoon | |
| 6 tbsp. molasses or corn syrup | ||
| Vinegar | 1 Tablespoon | |
| Caraway seed | 2 Tablespoon | |
| Rye flour | 4 Cup (16 tbs) | |
| Flour | 4 Cup (16 tbs) | |
Directions
Place the yeast in a bowl.
Mix the butter and milk.
Pour over the yeast and stir until dissolved.
Add the salt, molasses, vinegar and caraway seed and mix.
Add the rye flour and half the flour and mix well.
Add enough remaining flour to make a stiff dough and mix well.
Let rise until doubled in bulk.
Stir down and place in 2 greased and floured loaf pans.
Let rise until doubled in bulk.
Bake in 325-degree oven for about 1 hour.
Brush with water.
Remove from pans and cool on wire rack.
One tablespoon aniseed or grated orange rind may be substituted for caraway seed.
Mix the butter and milk.
Pour over the yeast and stir until dissolved.
Add the salt, molasses, vinegar and caraway seed and mix.
Add the rye flour and half the flour and mix well.
Add enough remaining flour to make a stiff dough and mix well.
Let rise until doubled in bulk.
Stir down and place in 2 greased and floured loaf pans.
Let rise until doubled in bulk.
Bake in 325-degree oven for about 1 hour.
Brush with water.
Remove from pans and cool on wire rack.
One tablespoon aniseed or grated orange rind may be substituted for caraway seed.
Chef
