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Dark Rye Bread Recipe

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

Contributor:  
Contributor:  
FOB
Added: Wednesday, August 25, 2010

Category:
Category:

Ingredients:  
Ingredients:  
2 c. scalded milk
2 tbsp. sugar
2 tbsp. butter
1 tsp. salt
1 cake yeast
1/2 c. lukewarm water
6 c. rye flour
1 1/2 c. whole wheat flour
2 tbsp. caraway seeds

Directions:
Directions:
Pour scalded milk over sugar, butter & salt in large bowl. Soften yeast in lukewarm water. When milk mix is lukewarm, stir in softened yeast & 3 c. rye flour. Beat thoroughly, then beat in remaining flour. Cover & let rise in warm place until doubles in size. Turn onto well floured board. Knead in whole wheat flour & caraway. Knead until dough is smooth & holds shape. Divide dough in 1/2 & shape into two round/oblong loaves. Place loaves in greased round/oblong pans. Cover & let rise in warm place until doubled in size. Bake at 400 for 15 minutes. Reduce to 350 & bake 35-40 minutes more. Brush with melted butter the last 5 minutes.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
Makes 2 loaves.

 

 

 

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