Rye Bread

Name: Rye Bread
Ingredients: 1/2 c. brown sugar; 1/2 c. light molasses (gold label); 4 Tbsp. shortening; 4 tsp. salt; 3 3/4 c. hot water; 2 c. medium rye flour; 2 (1/4 oz.) pkg. dry yeast; 1/2 c. warm water; 2 Tbsp. caraway seed; 6 c. white flour (more if needed)

10 ingredients

17 steps

Ingredients

1/2 c. brown sugar
1/2 c. light molasses (gold label)
4 Tbsp. shortening
4 tsp. salt
3 3/4 c. hot water
2 c. medium rye flour
2 (1/4 oz.) pkg. dry yeast
1/2 c. warm water
2 Tbsp. caraway seed
6 c. white flour (more if needed)

Directions

1

Mix brown sugar, molasses, salt and hot water together in large bowl.
2

Cool until warm (110° to 115°).
3

Meanwhile, dissolve yeast in warm water.
4

Add rye flour to liquid; beat well.
5

Add yeast and caraway seed; mix well.
6

Add white flour to make a medium soft dough.
7

Knead until smooth and elastic, adding more white flour, if needed, about 10 minutes.
8

Cover and let rise until double in bulk (about 1 hour).
9

Punch down and let rise again (about 30 minutes).
10

Punch down again and cut into 5 pieces. Shape into round loaves.
11

Place on opposite ends of greased cookie sheets.
12

Cover.
13

Let rise until double again, about 1 hour. Preheat oven to 350°.
14

Bake in center of oven for 45 to 50 minutes.
15

Brush with melted butter.
16

Yield:
17

5 loaves.