"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Rye Bread Recipe

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

Lorraine Peterson
Added: Monday, February 14, 2011


1 cup milk
1 cup water
2-1/2 tablespoons shortening
1/2 cup molasses
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon ground anise
2 packages of dry yeast
1/4 cup warm water
1 tablespoon sugar
2 cups rye flour
4 to 5 cups of all-purpose white flour

Scald milk; add water, shortening, molasses, sugar, salt, and anise. Dissolve yeast in warm water and 1 tablespoon sugar. When milk mixture is lukewarm, add the yeast, then rye flour and mix until smooth. Add white flour until dough is easy to handle. Turn dough onto floured bread board; knead until smooth, about 10 minutes.

Place in greased bowl and let rise in warm place until doubled, about 1 hour. Measure and round into 3 balls. Cover and let rest for 15 minutes. Form into loaves and place in well greased tins. Let rise in warm place until doubled, about 30 minutes.

Bake at 350 for 25 - 30 minutes. Remove from oven and slather with melted butter.

Personal Notes:
Personal Notes:
This is a family favorite. The aroma in the house is unmistakably "rye" bread.




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