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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rye Bread Recipe

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This recipe for Rye Bread is from The Martinson 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:  
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
Directions:
Directions:
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 350º 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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