Rye Bread

Rye Bread
Recipe Number: 1321
Contributor: TillerBee

Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Average

Ingredients:

2 pkg. yeast
2 c warm water
2 c rye flour
3 tbsp sugar

1 tbsp salt
2 tbsp caraway seeds
4 - 4 1/2 c flour
(all purpose or unbleached)
2 tbsp shortening

Cooking Instructions:

In a large bowl, mix the yeast and warm water. Let sit for 3 minutes.

Add rye flour, sugar, salt, caraway seeds and 1 cup flour. Beat until smooth. Stir in the balance of the flour, a half cup at a time, first with a spoon than with your hands. The dough will be sticky due to the rye flour.

Turn the dough onto your counter top and knead for 5 minutes until smooth and elastic. The dough will be sticky and you may want to grease your hands.

Place the dough in a greased bowl, cover, and let rise in a warm place until double.

Punch down the dough and let it rest, covered, for 10 minutes. Divide dough in half with a sharp knife. For each half, roll into a ball, flatten the ball into an oval, and fold the oval in half. Pinch the seam well and place, seam side down, in a greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover loosely and place in a warm place until double.

Preheat oven to 400?F. Bake loaves for 40 to 50 minutes or until they sound hollow when you tap them with your hand. Turn out of pan and cool, covered, on a wire rack.