Rita's Rye Bread - The Best
Source of Recipe
Rita
List of Ingredients
2 packages dry yeast -- see notes
3/4 cup luke warm water
1 teaspoon sugar
Then
4 cups water
1/2 cup shortening -- Like Crisco
1 1/2 Tablespoons Salt -- or a bit less
1/2 Cup Black Strap Molasses
1 cup sugar
1 cup Rye Flour
2 cups Whole Wheat Flour
7 to 8 Cups regular white flour
Recipe
Heat 2 cups of water to boil - pour over 1 cup of sugar and shortening, salt and Molasses.
stir until dissolved
add the other 2 cups of water - cool until luke warm
then add the yeast mixture.
1st add the dark flours and then add enough white to make a soft dough - put in enough flour to handle.
after it is mixed let it rest about 10 minutes.
then knead until it is elastic.
let it rise double. - then punch down and put into pans, (greased pans.)
makes 4 loaves
let rise until double then bake at 375° for 15 minutes - reduce heat to 325° for another 25 Minutes.
Description:
"This is as good or better than any bakery Rye Bread"
Yield:
"4 Loaf"
NOTES : This bread rises slowly so use 1 pkg of regular yeast and 1 pkg of rapid rise yeast
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