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Rye Bread

Source of Recipe

Unknown


Recipe Introduction

This is a very old recipe. I no longer go through all the steps. I place all of the ingredients except the butter, in my Kitchen Aid, and using bread hook, set it to knead about 10 minutes. I pick up the instructions again at the **.

List of Ingredients

1 c. warm water
1 pkg. yeast
1 tsp granulated sugar
1 c. rye flour
2½ to 3 c. all-purpose flour
¼ c. brown sugar
1 tsp. salt
¼ c. honey
½ c. shortening, cut into ½" bits
2 Tbsp. butter, softened



Recipe

Soften yeast and sugar in ¼ c. water. Let sit 10 minutes.

Place rye flour, 2 c. all-purpose flour, brown sugar, and salt in a deep mixing bowl; make well in center. Add yeast and remaining ¾ c. water, honey, and shortening.

With wooden spoon, gradually mix all ingredients until smooth and can be gathered into a medium-soft ball.

Transfer ball to lightly floured surface and knead, incorporating up to 1 c. more flour, to make a smooth dough that is no longer sticky. Continue kneading 10 minutes longer.

**Grease bowl with 1 Tbsp. butter. Place dough in bowl, turning once to grease top. Cover and let rise in warm place til double, about 1½ hours.

Grease loaf pan with remaining 1 Tbsp. of butter.

Punch down dough and shape into loaf. Place in pan and let raise 45 minutes or until double in size.

Heat oven to 375°

Brush loaf with egg and milk mixture (if desired) and bake 30-35 minutes or until top is golden brown. Cool on wire rack.