Rye bread

Rye bread

Ingredients/Components

• water - 1 c
• scalded milk - 1 c
• Tbsp salt - 1 item
• Tbsp shortening - 2 item
• cake yeast or 1 pkg dry yeast - 1 item
• Tbsp dark molasses - 3 item
• pure rye flour - 2 c
• all purpose white flour

How to make rye bread:

Combine 1 c. scalded milk, 1 Tbsp salt, 2 Tbsp shortening, 3 Tbsp dark molasses. Cool to lukewarm. Soften 1 cake compressed or 1 pkg dry yeast in 1 c. lukewarm water for 5 minutes. Add to the above. Blend in 2 c unsifted pure rye flour, 4 1/2 c. all purpose white flour a little at a time. Turn on floured board and knead until smooth. Be sure to get all white flour worked in dough until very stiff. Place dough in greased bowl. Cover, let rise in a warm place till double in bulk. Punch down, let rise again. Turn out on floured board and knead for 1 minute. Mold into 2 balls, let stand covered 15 minutes. Then shape into long loaves or may be baked in round pans. Let rise until double in bulk. Bake at 375° for 45 minutes. For glass, bake at 350°.

Recipe categories: Breads, Grains, Yeast breads.