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Rye Bread Recipe

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This recipe for Rye Bread, by , is from A Taste of the Past, Present & Future, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gertie Olsen
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package yeast
3 tbsp sugar
2 cups milk
1/2 cup shortening
2 cups cold water
5 tbsp molasses
1 tbsp salt
1 cup brown sugar
3 1/2 cups rye flour
4 + cups white flour

Directions:
Directions:
Prepare in evening and let set overnight and bake in morning.

Soak 1 package of yeast in warm water with 3 tbsp of sugar.

Heat 2 cups milk and 1/2 cup shortening. Add 2 cups cold water. When luke warm add yeast mixture. Add molasses, salt and brown sugar. Mix in rye flour and white flour to a firm dough consistency. Place dough on board and knead for 15 minutes.

Place dough in greased pan and cover, letting rise over night. In morning, knead down or make into loaves. Let double and bake at 350 for 30 minutes or until done.

Number Of Servings:
Number Of Servings:
4 Loaves

 

 

 

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