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Grandmother Evelyn's Rye Bread Recipe

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Grandmother Evelyn's Rye Bread image
Gramma Evelyn, Grampa Charlie and Joyce at Esko farm

 

This recipe for Grandmother Evelyn's Rye Bread, by , 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!

Contributor:  
Contributor:  
Joyce Stenman McMorrow

Category:
Category:

Ingredients:  
Ingredients:  
2 cups scalded milk
2 cups water
Lump of shortening (size of egg)
2 tbsp. sugar
1 tbsp. molasses
2 cakes yeast (2 tbsp. dry yeast)
Caraway seed
1 cup rye meal flour

Enough flour to make a good dough.

Beat together first 8 ingredients. Let rise hour. Mix enough flour to make a good dough. Knead well. Let rise twice. Shape in loaves and bake.

Directions:
Directions:
A GRAMMA EVELYN STORY: (As told by her grand daughter Joyce) Gramma was a very quiet and hard working lady, good to all of us grandchildren when we would stay there. I loved when she made the big round breads and used the round, wooden board to put them on when they came out of the old wood stove. She would have just made fresh butter by that time, and there was nothing better! Also, when she made the ones with the fish in the center of the bread, it was really a special treat. (Kalakukko)
I never heard Gramma complain about anything. I loved going with her and grandpa in the old car way out into the woods to pick strawberries and blueberries.
When she got real sick and bed ridden I felt so sorry for her, as she felt guilty that we had to take care of her. What a trooper she was!!

Personal Notes:
Personal Notes:
This recipe was typed on a 3x5 card, probably by Mom. It's rather sparse in specific directions, but was most likely given, as is, to mom from Evelyn. Mom's rye bread recipe is more specific, slightly different, but a little easier to follow.

 

 

 

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