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Old World Rye Bread

ID: 924 Bread/Rolls

Yield/Servings: 2 loaves

Ingredients:

2 cups Fisher's medium rye flour
1/4 cup cocoa
2 packages active dry yeast
1/2 cup warm water
3 3/4-4 cups all-purpose flour 1/2 cup molasses
1 cup lukewarm water
1 tbs. salt
2 tbs. caraway seed, optional
1 tbs. butter

Instructions:
Blend rye flour with cocoa and salt. Sprinkle yeast over warm water. Let stand 5 minutes. Stir. Combine molasses, lukewarm water and caraway seeds in large mixing bowl. Add shortening, rye flour mixture and dissolved yeast. Stir in 1 cup all-purpose flour. Blend well. By hand, stir in enough remaining all-purpose flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Add more all-purpose flour only if necessary. Place in greased bowl; turn greased side up. Cover; let rise in warm place (80-85 degree) until double in bulk, about 1 hour.

Punch dough down; divide in half. Shape into 2 loaves; place seam side down in greased loaf pan, 9 x 5 x 3 inch. For variation, shape into 2 round loaves and place on greased cookie sheet. Let rise in warm place until double in bulk, 50 to 60 minutes. Bake in preheated oven 375 degree for 35-40 minutes. Yield: Two 1 1/4 pound loaves.

Recipe Source: Fisher's Rye Flour
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Old World Rye Bread
ID: 924 Bread/Rolls
	Yield/Servings: 2 loaves

Ingredients:
2 cups Fisher's medium rye flour 1/4 cup cocoa 2 packages active dry yeast 1/2 cup warm water 3 3/4-4 cups all-purpose flour	1/2 cup molasses 1 cup lukewarm water 1 tbs. salt 2 tbs. caraway seed, optional 1 tbs. butter

Instructions: Blend rye flour with cocoa and salt. Sprinkle yeast over warm water. Let stand 5 minutes. Stir. Combine molasses, lukewarm water and caraway seeds in large mixing bowl. Add shortening, rye flour mixture and dissolved yeast. Stir in 1 cup all-purpose flour. Blend well. By hand, stir in enough remaining all-purpose flour to make a soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, about 10 minutes. Add more all-purpose flour only if necessary. Place in greased bowl; turn greased side up. Cover; let rise in warm place (80-85 degree) until double in bulk, about 1 hour. Punch dough down; divide in half. Shape into 2 loaves; place seam side down in greased loaf pan, 9 x 5 x 3 inch. For variation, shape into 2 round loaves and place on greased cookie sheet. Let rise in warm place until double in bulk, 50 to 60 minutes. Bake in preheated oven 375 degree for 35-40 minutes. Yield: Two 1 1/4 pound loaves.

Recipe Source: Fisher's Rye Flour Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.