See Also: Breads
Rye Bread
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is my Aunt Louise Childs rye bread recipe as remembered as a child from the farm in Iowa. This makes a lot! Cut the recipe in half if you wish.
2 1/2 cups warm milk
1/2 cup molasses or sorghum
2 teaspoons fine sea salt
2 cups warm water (105-115 degrees)
3 tablespoons soft butter or lard
1 cup sugar
2 scant tablespoons dry yeast (not heaping!)
4 1/2 cups rye flour
8 cups unbleached organic white flour, maybe not that much
Combine milk, molasses, salt and water in large bread bowl. Mix in butter or lard. Add sugar, yeast, rye flour and 7 cups white flour. Mix and then dump onto counter and hand knead about 10 minutes. Place in greased bowl, cover and let rest 10 minutes. (that was Aunt Louise's timing, but I leave it for about 30-40 minutes, or until doulbe in bulk.) Shape into rolls or bread loaves and place in greased pans. Cover loosely and place in warm draft free place until double in bulk, about 60 - 90 minutes. Bake at 375 degrees about 35-40 minutes.
Recipe created 2006-04-25.
