Honey Rye Bread
from Virtuous Daughters, June 2003~Volume 3, Number 3
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.
Comments are closed.