"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grandma Josephine's Rye Bread Recipe

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This recipe for Grandma Josephine's Rye Bread, by , is from THE ALBERS' FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Albers
Added: Wednesday, January 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 qt. warm water
2 cakes yeast
1 t. sugar
3 T. salt
5 c. rye flour
7 c. white flour

Directions:
Directions:
Dissolve yeast in 1/2 c warm water with sugar. Add to rest of
water. Let work about 15 mins. Add 3 T. salt & mix. Gradually stir in 5 c. rye flour & 5 c. white flour. Put on counter and knead in 2 more cups of white flour. Knead well about 10 mins. Let rise double. Work down. Cut into 3 pieces. Cover with cloth and let rest - 10 mins.
Shape & put in large baking sheet. Let rise 10 - 15 mins. Cut
top with 3 slits.
Preheat oven 450 Bake 10 - 15 mins. Turn oven to 400.
Bake 15 mins. Turn oven to 375 Bake 30 - 35 mins.
(Bake 1 hr. altogether) Brush top with oleo and cool.

 

 

 

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