Rye Bread 2 Recipe: Makes 2 loaves
Ingredients
- 1/4 cup lukewarm water
- 1 package of yeast
- 4 cups rye
- 2 cups bread flour
- 1 cup milk (scalded)
- 4 tablespoons molasses
- 2 tablespoons shortening (melted)
- 2 teaspoons salt
- 6 tablespoons cornmeal
Method
Pour lukewarm water into a bowl. Sprinkle yeast on top and set aside. In a saucepan scald milk. Pour into a bowl. Add molasses and shortening. When cooled add water and yeast mixture. Add 2 cups rye, bread flour and salt. Mix together. Add in remaining rye flour 1/2 a cup at a time. Pour dough out on a lightly floured surface and knead for 8 minutes. Place into a greased bowl, turn dough to coat all sides. Cover till double in size. Punch down. Cut into 2 loaves, shape and place onto a greased cookie sheet. Sprinkle with cornmeal. Cover let rise till double. Bake in a 375 F oven for 40-45 minutes. Cool