Rye Bread
Hearty Rye Bread by JaDene Denniston
1 Tablespoon Yeast
1/2 Cup Warm Water
2 Cups Sifted Rye Flour
3/4 C Dark Molasses (or 1/2 C Molasses & 1/4 C Honey
1/3 C Shortening
2 tsp Salt
2 C Boiling Water
6-6 1/2 Cups Bread Flour
Soften yeast in warm water. Combine rye flour, molasses, shortening and salt. Add boiling water and blend. Cool to lukewarm. Add yeast water. Gradually stir in flour to make a soft dough. Mix well. Turn out on a wll-floured surface. Cover and let rest for 10 min. Kneadd until dough is smooth and satiny (about 10 min) Place in greased bowl, turning to grease dough. cover. Let rise until doubled (1 1/2 - 2 hours)
Punch down, Cover and let rused until doubled (30 min) Turn out on a lightly floured surface and divide in 3 equal parts. Shape in 3 round loaves and place on greased baking sheets. Cover, let rise until almost double (1 hour) Brush loaves with slightly beaten egg. Bake in over at 350 degrees for 35-40 min.