Rye Bread
Don’t get hung up on one style of bread and grain. Venture out and use variety in your diet. Since in this blog you can have fiber I’ve added my favorite bread for the holidays to use with all the leftovers the next day. This recipe can be ½ or divide the dough and freeze for another day. I do this with cookies also. For rustic artisan-style bread shape into 2 six-inch rounds on lightly greased baking sheets.
4 cups flour (divided)
2 ¼ oz packages active dry yeast
2 tbs caraway seeds
1/3 cup shortening, or margarine
¼ cup honey
2 tsp salt
3 cups rye flour
No-stick cooking spray
Combine the 4 cups of flour, yeast and caraway seeds in a large mixing bowl. Stir together with 2-½ cups warm water and in the next 3 ingredients. Beat with mixer at low speed for 30 seconds and then increase the speed. Then stir in the 3 cups of rye flour gradually by hand. Coat the dough in a bowl with the cooking spray and cover for about an hour or till doubled in bulk. Knead a bit then divide into two and place onto lightly greased 9 x 5 inch loaf pans and let rise about 30 minutes or doubled in bulk. Bake at 350 f. for 40-45 minutes (Cool on wire racks)
P.T. Sherman ©2006 all rights reserved
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