Rye Bread

Name: Rye Bread
Ingredients: 1/2 c. bran; 1/2 c. wheat germ; 1/2 c. sorghum; 6 Tbsp. sugar; 2 Tbsp. salt; 4 Tbsp. oil; 4 Tbsp. caraway seed; 3 c. rye flour; approximately 10 c. unbleached flour (mixed in gradually); 2 1/2 pkg. Star yeast; 1/2 c. warm water

11 ingredients

1 steps

Ingredients

1/2 c. bran
1/2 c. wheat germ
1/2 c. sorghum
6 Tbsp. sugar
2 Tbsp. salt
4 Tbsp. oil
4 Tbsp. caraway seed
3 c. rye flour
approximately 10 c. unbleached flour (mixed in gradually)
2 1/2 pkg. Star yeast
1/2 c. warm water

Directions

1

Mix the yeast with water and let set. Heat milk to warm stage. Add sugar, salt, oil, wheat germ and caraway seed. Stir. Add molasses, rye flour and 2 cups unbleached flour; work in well. Let stand 30 minutes (covered in warm place); work in remaining flour. Knead at least 50 times. Place in a large oiled bowl in a warm place and let rise until doubled. Knead and punch down and let rise again. Put in oiled pans and let rise again. Bake in 400° oven for 30 to 40 minutes. Set on racks and let cool a few minutes. Remove from pans. Let cool completely. Store in freezer bags in freezer.