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Bohemian Rye Bread Recipe

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This recipe for Bohemian Rye Bread, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Eleanor (Dolejs) Fiala
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. warm water
2 tsp. sugar
1 pkg. dry yeast
5 - 6 c. rye flour
1 tbsp. salt
1 tbsp or a little more caraway seeds
2 tbsp. shortening
1 c. warm milk
3/4 c. warm water

Directions:
Directions:
First, mix 1/4 c. warm water, 2 tsp. sugar, and 1 pkg. dry yeast together and set aside on stove.

Mix in large bowl: 5 - 6 c. rye flour, 1 tbsp. salt, and 1 tbsp or a little more caraway seeds. Dissolve 2 tbsp shortening into 1 c. warm milk. To this liquid, add about 3/4 c. warm water. Add this mixture plus yeast mixture to dry ingredients. Mix with large spoon and then with hands knead dough on floured board. Place dough in large bowl.

Cover and let rise in warm place for 1 1/2 hours.

Pound down after it rises and place on floured board and knead again. Form into loaves (makes 2 loaves). Put into pans which have been lightly floured on the bottom (Cover and let rise for 1/2 hour) Bake for 1 hour at 375. (Last 5 min. of baking, wipe top of bread with water. This makes it shine)

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
Grandma (Dolejs) Fiala is Elizabeth (Fiala) Kerns' Grandmother.

 

 

 

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