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Rye Bread

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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


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

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