"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rye Bread Recipe

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This recipe for Rye Bread, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Stella Kostelyk
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. lard
1 c. dark molasses
5 c. boiling water
4 t. salt
6 t. caraway seed
4 c. rye flour
2 pkg. dry yeast
17-20 c.white flour
1 egg white

Directions:
Directions:
Combine lard, molasses and boiling water. Mix the salt, caraway, rye flour and yeast together and add to the boiling water mixture. When cool enough for the yeast (which is just barely warm), beat with electric mixer. Slowly add the white flour and knead until smooth and satiny. Let rest 10 minutes, then place in greased bowl and let rise until doubled in size. Punch down and let rise again until doubled in size. Let rest 15 minutes. Put on greased baking sheets. Before putting in oven slit tops and brush with beaten egg white. Bake in pre-heated 350 oven for 35-40 minutes (for these loaves you will just form into the oval shape and place on the baking sheet).

Number Of Servings:
Number Of Servings:
6 loaves
Preparation Time:
Preparation Time:
hmmmmm
Personal Notes:
Personal Notes:
We just got this recipe today from Aunt Stella at her 95th birthday party - we can trust this recipe because she makes Good Stuff!

 

 

 

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