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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 8 |
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Dodge County Extension 1976 Ingredients:
2 1/4 cups water |
1 teaspoon caraway seed |
1 teaspoon anise seed |
2 tablespoons molasses |
1/2 cup brown sugar |
1 tablespoon shortening |
2 teaspoons yeast |
3 1/2 cups flour |
1/2 teaspoon salt |
2 cups rye flour |
Directions:
1. Boil water, caraway and anise seeds for 5 minutes.
2. When warm add molasses, brown sugar, and shortening.
3. Add yeast.
4. Mix in flour and salt.
5. Let rise 1-1/2 hours in a warm place.
6. Add rye flour gradually. If sticky add more flour; rye soaks up water slower than regular flour so hold off a scooch.
7. Let rise again.
8. Form into 2 loaves; let rise.
9. Bake at 375 degrees Fahrenheit for 45 minutes.
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