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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ian's Gramma Johnson's Rye Bread Recipe

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This recipe for Ian's Gramma Johnson's Rye Bread is from The Stenman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Combine 2 packages dry yeast, 1 cup warm water, 2 tbsp. sugar and ½ cup flour. Beat until smooth and let rise for 15 minutes.
To this add the following:
1½ cup warm water, ½ cup dry milk, 1 tsp. salt, 2 tbsp. melted shortening, 1½ rye meal (coarse grain if possible), and 1 cup all purpose flour.

Beat 2 minutes until smooth. Stir in about 2 cups flour to make soft firm dough, adding more flour if needed. Let this rise 1 hour. Shape into 3 round loaves. Place on greased cookie sheet for 30 minutes to rise. Then bake at 375º on lowest shelf of oven for 15 minutes. Then move loaves to top shelf for the last 15 minutes and bake until the loaf sounds hollow when tapped. Remove from oven and brush with butter.
Directions:
Directions:
From the photo, it looks like Ian is about 3 years old. He sure is concentrating on helping his Gramma Eva with that bread dough!
When Billy and I visited Sharon and Thom in Arizona a few years ago, Ian came to visit and took over the kitchen. He's a very good cook.! I wonder if he still makes rye bread?

 

 

 

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