Rye BreadCarole Haas
- total time:
- 2 hr
- 2 pkgs Dry Yeast
- 1 1/2 cups Warm Water
- 4 Tbls Brown Sugar
- 2 cups Rye Flour
- 5 cups White, all-purpose, Flour
- 4 Tbls Shortening
- 4 tsp Salt
- 2 Tbls Caraway Seed (optional)
Combine warm water, yeast, sugar, salt,half the flour, caraway seed and shortening.
Beat 300 strokes, by hand. Stir in remaining flour until well mixed. Let rise in covered bowl 1/2 hour in a warm place.
Stir hard for another minute. Knead lightly on floured surface. Divide and shape into two round or oblong loaves. Place on greased baking sheet and let rest about 15 minutes. Brush top of each loaf with melted shortening. Cut slits in top of each loaf.
Bake at 375 degrees for 45 minutes or until done.
Source: Carole Haas