"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Sweet Rye Bread Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Sweet Rye Bread, by , is from BROAD STREET BUFFET , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Sands
Added: Wednesday, September 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 packages of dry yeast
1 cup lukewarm water

1 1/2 cups brown sugar
1 cup dark Karo syrup
4 heaping T shortening (Crisco)
3 T of salt
5 cups lukewarm water

6 cups rye flour
enough white flour to make mixture easy to handle
(usually amounts to 6-8 cups white flour)

A small amount of melted shortening used to brush over top of dough before you set it aside to rise.

Directions:
Directions:
Dissolve the 2 packages of dry yeast in the 1 cup lukewarm water and set aside.

In a very large mixing bowl, place the 1 1/2 cups of brown sugar, 1 cup Karo syrup, 4 heaping T shortening and 3 T of salt. Mix well.
Add 5 cups of lukewarm water and the yeast and water mixture. Mix well. It will be messy at this point until you begin to add the flour.
Beat in the 6 cups of rye flour and mix until smooth. Scraping sides of bowl often. Add enough white flour one cup at a time until the mixture is easy to handle. Never mix until the dough is too hard. Rye bread is sticky. When it can be handled, turn out onto a well-floured board. Use lots of flour as it is very sticky. Knead well while adding enough white flour until mixture can be lifted and placed into a large well-greased bowl. Brush with melted shortening. Cover with warm dampened cloth. (I cover it with plastic wrap sprayed with cooking spray and it works well.) Let stand over night.

In the morning shape dough into well greased tins. Let rise 1 1/2 to 2 hours. Prick all around with a fork and pass your hand over the tops - dip hand in cold water first (honestly I'm afraid to not do this because who knows what might happen!!!!). Put in pre-heated oven immediately.
Bake 1 hour and 10 minutes very slowly in a 300 oven. Remove from tins and cool on racks, slightly great tops while they are still warm.

The lukewarm water does need to be lukewarm. If water is too hot the yeast will not work. I can only tell you that this recipe takes practice, so do not be surprised if the first try does not turn out like Mom's!

Mom always used round tins. Loaf pans do work also, honestly!!!!!

Number Of Servings:
Number Of Servings:
6 loaves
Preparation Time:
Preparation Time:
prepare yourself that it needs to be mixed the night before and baked the next day
Personal Notes:
Personal Notes:
Probably one of the most favorite family recipe!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

485W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!