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Rye Bread

Shape the dough for this dark bread into oblong loaves or the traditional round loaves
3 cups flour 2 pkgs yeast
1 tablespoon caraway seed 2 cups water
1/2 cup brown sugar 1 tablespoon shortening or lard
1 teaspoon salt 2 1/2 cups rye flour
In large bowl combine 2 1/2 cups white flour, the yeast and the caraway seeds.
I saucepan heat together water, brown sugar, shortening and salt til just warm (115-120 deg.),stirring constantly til shortening almost melts. Add to dry mixture in bowl. Beat at low speed for 1/2 minute. Beat 3 minutes at high speed. By hand stir in rye flour and enough remaining white flour to make a moderately stiff dough. Turn out on a floured surface and knead until smooth and elastic, 8 - 10 minutes.
Shape into ball. Place in a lightly greased bowl, turn once to grease both sides. Cover, let rise til double, about 1 1/2 hours.
Punch down. Turn out onto floured surface. Divide in half. Shape each into smooth ball. Cover let rise another 10 minutes.
Shape into 2 round loaves and place on two greased baking sheets. Cover and let rise in warm place til double, about 40 minutes.
Bake at 350 deg. F. for 40 to 45 minutes or til done (sounds hollow when tapped).

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