Traditional Rye Bread Recipe
Ingredients
| 2 cakes yeast | ||
| Molasses | 1/4 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Flour | 8 Cup (16 tbs) | |
| Salt | 5 Teaspoon | |
| Rye flour | 4 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs), melted | |
Directions
Dissolve yeast in 4 cups warm water; add sugar, salt, shortening and molasses.
Add 1/2 of the flour and 1/2 of the rye flour; beat until smooth.
Stir in re- maining rye flour; add enough remaining flour to make soft dough.
Knead until smooth; let rise in warm place until doubled in bulk.
Punch down; let rise until doubled in bulk.
Shape into 4 loaves; place in loaf pans.
Cover; let rise until doubled in bulk.
Bake at 375 degrees for 35 to 40 minutes.
Remove from pans; cool.
Add 1/2 of the flour and 1/2 of the rye flour; beat until smooth.
Stir in re- maining rye flour; add enough remaining flour to make soft dough.
Knead until smooth; let rise in warm place until doubled in bulk.
Punch down; let rise until doubled in bulk.
Shape into 4 loaves; place in loaf pans.
Cover; let rise until doubled in bulk.
Bake at 375 degrees for 35 to 40 minutes.
Remove from pans; cool.
Chef
