2 1/4 ounces active dry yeast
2 cups warm water (110°f)
1 ounce brown sugar
3 cups hot water
1 tablespoon salt
6 ounces brown sugar
6 ounces molasses (1/2 cup)
3 ounces shortening
56 ounces all-purpose flour
12 ounces rye flour
Yield: 5 1/8 lb loaves
1. Combine yeast, 110°F water, and 1 oz brown sugar. Let stand 10 minutes.
2. Combine 3 cups hot water, salt, 6 oz brown sugar, molasses, and shortening in mixer bowl. Mix thoroughly until shortening is softened.
3. Combine flours. Add enough to mixture in mixer bowl to make a thin, smooth batter. Add yeast mixture. Mix on medium speed for 10 minutes, using dough arm. Reduce mixer speed. Add remaining flour in small amounts to make a soft dough that pulls itself from sides of bowl. Mix for about 10 minutes, until smooth and elastic, or until a small piece of dough can be stretched to resemble a thin membrane. Let rise until double in bulk.
4. Punch down dough. Shape into five loaves, 1 lb 8 oz each. Place in five greased loaf pans (5x9x2-3/4 inches). Let rise until double in bulk.
5. Bake at 375°F for 40-50 minutes or until bread sounds hollow when tapped lightly.
Notes: VARIATIONS:
Caraway Rye Bread. Add 2 Tbsp caraway seeds to dough.
Limpa Rye Bread. Decrease all-purpose flour to 2 lb and increase rye flour to 2 lb. Add 2 Tbsp fennel seed and 2 Tbsp grated orange peel.
Rye Rolls. Shape into 1 1/2-oz rolls. Yield: 7 dozen.
2 cups warm water (110°f)
1 ounce brown sugar
3 cups hot water
1 tablespoon salt
6 ounces brown sugar
6 ounces molasses (1/2 cup)
3 ounces shortening
56 ounces all-purpose flour
12 ounces rye flour
Yield: 5 1/8 lb loaves
1. Combine yeast, 110°F water, and 1 oz brown sugar. Let stand 10 minutes.
2. Combine 3 cups hot water, salt, 6 oz brown sugar, molasses, and shortening in mixer bowl. Mix thoroughly until shortening is softened.
3. Combine flours. Add enough to mixture in mixer bowl to make a thin, smooth batter. Add yeast mixture. Mix on medium speed for 10 minutes, using dough arm. Reduce mixer speed. Add remaining flour in small amounts to make a soft dough that pulls itself from sides of bowl. Mix for about 10 minutes, until smooth and elastic, or until a small piece of dough can be stretched to resemble a thin membrane. Let rise until double in bulk.
4. Punch down dough. Shape into five loaves, 1 lb 8 oz each. Place in five greased loaf pans (5x9x2-3/4 inches). Let rise until double in bulk.
5. Bake at 375°F for 40-50 minutes or until bread sounds hollow when tapped lightly.
Notes: VARIATIONS:
Caraway Rye Bread. Add 2 Tbsp caraway seeds to dough.
Limpa Rye Bread. Decrease all-purpose flour to 2 lb and increase rye flour to 2 lb. Add 2 Tbsp fennel seed and 2 Tbsp grated orange peel.
Rye Rolls. Shape into 1 1/2-oz rolls. Yield: 7 dozen.
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