Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Rye Bread

Yeast Mixture
1-tsp sugar
1/2-cup warm water
1-tbsp yeast

1-cup hot milk
1/2-cup lukewarm water
5-tsp molasses
1-tbsp salt
4-tbsp shortening
1-tbsp caraway seeds, optional
2 3/4-cups dark, medium, or light rye flour
21/2 to 31/2-cups all-purpose flour

Combine the 3 ingredients for the yeast mixture and let stand 10 minutes
Combine milk, shortening, 1/2-cup warm water, molasses and salt
Cool until lukewarm
Stir in yeast mixture and caraway seeds
Gradually beat in rye flour
Work in enough all-purpose flour to make a soft dough
Turn onto floured board and knead until smooth and elastic (8-10 minutes)
Shape into ball and place into greased bowl
Cover and let rise until doubled in size (approx 1-hr)
Punch down and let rise again 10 minutes
Shape into two long or round loaves and place onto greased baking sheets
Brush with melted butter or margarine
Cover and let rise in a warm place until doubled in size
Bake in a pre-heated 350* oven for 20-25 minutes or until done

Makes 2 loaves