Dark
Rye Bread
INGREDIENTS
2 cup scalded milk
2 tablespoon sugar
2 tablespoon butter
1 teaspoon salt
1 cake yeast
1/2 cup lukewarm water
6 cups rye flour
1 1/2 cup whole wheat flour
2 tablespoon caraway seeds
DIRECTIONS
Pour scalded milk over sugar, butter and salt in large bowl.
Soften yeast in lukewarm water.
When milk mix is lukewarm, stir in softened yeast and 3 cup
rye flour.
Beat thoroughly, then beat in remaining flour.
Cover and let rise in warm place until doubles.
Turn onto well floured board.
Knead in whole wheat flour and caraway.
Knead until dough is smooth and holds shape.
Divide dough in half and shape into two round/oblong loaves.
Place loaves in greased round/oblong pans.
Cover and let rise in warm place until doubled .
Bake 400 oven 15 min.
Reduce to 350 and bake 35 to 40 min more.
Brush with melted butter the last 5 min.
Makes 2 loaves.
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