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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I got this recipe from . It makes a very good sweet rye bread. Prep time does not include rising time. Ingredients:
1 ounce compressed yeast cake |
1 1/2 cups warm water |
1 1/2 cups milk |
1 tablespoon salt |
1/4 cup molasses (light) |
1 cup brown sugar (packed) |
1/3 cup shortening (melted) |
3 cups rye flour |
6 cups bread flour |
Directions:
1. Dissolve yeast in warm water.
2. Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast.
3. Add rye flour, beating with mixer. Gradually beat in bread flour.
4. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel and allow to rise till double in bulk in a warm place (1 to 1 1/2 hrs).
5. Punch down the dough and place on lightly floured board. Knead until dough becomes elastic and does not stick to the board.
6. Allow to rest for 5 minutes.
7. Divide into 3 equal portions and shape into loaves. Place in greased 9x5 inch bread pans. Let rise until double in bulk.
8. Bake at 375F (190C) for 35-40 minutes.
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