Rye Bread

This Rye Bread recipe will make a light, moist loaf. Remember, rye flour will remain a bit sticky, even when thoroughly kneaded.

1 cup water

1 cup milk

2 Tbsp. shortening or vegetable oil

2 Tbsp. dark brown sugar

1 Tbsp. salt

1/2 cup warm water

2 packages instant dry yeast

3 cups rye flour

3 cups white flour, approximately

Bring 1 cup water to a boil, mix with milk, shortening, sugar and salt in a large bowl, let cool to lukewarm.

Measure 1/2 cup water in a separate container, stir in yeast and let stand for 5 minutes to dissolve.

Add the dissolved yeast and the the rye flour to the first mixture and combine thoroughly. Add enough of the white flour so that you can handle the dough.

Turn out onto a lightly floured board, knead for a couple minutes and then let rest for 10 minutes.

Resume kneading for about 10 minutes, adding the remaining flour as necessary.

Put the the dough in a greased bowl, cover, and let rise in a warm place until almost double in size.

Punch down and shape into two loaves.

Place in greased 9 x 5 inch loaf pans, cover, and let rise again until double in size.

Preheat oven to 375 degrees. Bake for 45-50 minutes. Remove from pans and cool on wire racks.

Yield: 2 loaves




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