Rye Bread
Ingredients:
- 1 packet yeast
- 1 tablespoon sugar
- 1 quart (plus ¼ cup) warm water
- 3 cups rye flour
- 2 tablespoons salt
- 3 tablespoons caraway seeds
- 1 tablespoon shortening (melted)
- 9 cups all purpose flour
Directions
Dissolve yeast and sugar in the ¼ cup of warm water, set aside and let stand until frothy.
Pour the quart of water in a large bowl, and add the rye flour, salt, caraway seeds, shortening, and yeast mixture. Mix well.
Let rise in a warm place for 1½ hours, until bubbles start to form on dough's surface. Gradually mix in the all-purpose flour, until the mixture has become a firm dough. Knead on floured board for about 10 minutes. Place in a greased bowl and let rise until the dough doubles in size, about 1½-2 hours.
Knead again for 10 minutes.
Form into 2 loaves and put in greased and floured loaf pans or on cookie sheets for a more natural look.
Let them rise again until doubled in bulk, and then bake for 1 hour at 375° F.