"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1-2 pkg dry yeast 1.2 c. warm water 2 c. rye graham flour 1/3 c. dry milk powder 2 tsp. salt 2/3 c. dark molasses 1/3 c. shortening 2 c. boiling water 6-6.5 c. white flour
Soften yeast in warm water. Combine rye flour, dry milk, molasses and salt. Add boiling water to shortening until melted. Add to rye flour mixture and blend well Cool to lukewarm Add softened yeast Gradually stir in white flour to make soft dough: mix well. Turn on well-floured surface. Cover and let rest 10 minutes Knead till dough is smooth. Place in greased bowl, turning once to grease surface. Cover; let rise till double (1 1/2-2 hours) Punch down, turn and let rise til almost double again (1 hour) Turn out on lightly floured surface. Shape into loaves. Let rise til almost double (1 hour) Bake 35-40 minutes 350º
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