Traveling Across
America

Rye Bread

Home >> Recipes >> Bread Recipes

Did You Know
Jokes
Puzzles
Tributes

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Ingredients:

1-1/2 cups luke warm water
1/2 cup molasses
1 tablespoon salt
2 packages yeast, compressed or dry granular
2 tablespoons melted shortening
2-3/4 cups shifted whole rye flour

Directions:

Combine 1 cup of water, molasses and salt and blend. Soften the yeast in the remaining half cup of water. Combine the 2 mixtures and blend. Add cooled shortening and rye flour and blend. Gradually add white flour to make a stiff dough, reserving about 1/4 to 1/2 cup of the required amount for kneading. Turn out onto a lightly floured board and knead until the dough is smooth and elastic.

Place in a lightly greased bowl, cover and let rise in a warm place until doubled in bulk. Divide dough in 2 parts, shape into round or oblong loaves and place on a cookie or baking sheet that has been greased and lightly sprinkled with corn meal. Let rise until almost doubled in bulk, then bake in a 375-degree F. oven about 25 to 30 minutes, or until done. For a shiny crust, brush loaves lightly before baking with egg white beaten with 1 tablespoon of cold water.

Makes 2, 1 1/2 pound loaves

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.