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Rye Bread Recipe

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This recipe for Rye Bread, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Noe
Added: Tuesday, June 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 pkgs. dry yeast
1/2 c. warm water
1 Tbs. sugar
1 c. warm water
1/2 c. dark molasses
1 Tbs. salt
2 Tbs. oil
2 c. rye flour
2 1/2 - 3 c. all-purpose flour

Directions:
Directions:
Dissolve yeast in 1/2 c. warm water. Stir in sugar. Let stand 6 minutes or until bubbly. Meanwhile in large mixing bowl, combine 1 c. warm water with molasses. , salt, oil and rye flour. Beat until smooth. Work in all-purpose flour alternately with yeast mixture until dough is smooth and no longer sticky. It should be very pliable. Knead a few minutes. Let rise until doubled in greased bowl. Punch down. Shape into 2 large round loaves. Place a few inches apart on greased and cornmeal dusted cookie sheet. Let loaves rise until doubled in warm place. Bake at 375 about 30 minutes or until crust makes hollow sound when tapped with knuckles.

 

 

 

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