Honey Rye Bread

by Brianna
from Virtuous Daughters, June 2003~Volume 3, Number 3

• ¼ c. honey
• 4 tsp. salt
• 2 T. shortening or oil
• 1 T. caraway or anise seed
• 1 ½ c. milk scalded
• 2 pkg. Granular or compressed yeast
• 1 c. water
• 3 c. light rye flour
• 3 ½ c. sifted flour

Add honey, salt, shortening, caraway seed, to milk- cool to lukewarm. Soften granular yeast in warm 110 (water or compressed yeast in lukewarm 85) water. Combine yeast with milk mixture. Add rye flour and 1 c. flour.

Beat thoroughly. Add remaining flour to make stiff dough. Turn dough out on floured board, let rest 10 minutes. Knead until smooth and elastic. Place in well-greased bowl. Turn once to coat top. Cover and let rise in warm place until doubled- around 40 minutes.

Within punching down, turn out on lightly floured board. Divide into 2 equal parts. Shape into loaves; place in 2 greased bread pans. Cover and let rise until double - 30 minutes. Bake at 375* for 50 minutes. Turn out of pans and onto rack and brush with melted butter.