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| 3 Pkg. | Dry Yeast |
| 1/2 Cup | Warm Water |
| 1 Tbsp. | Sugar |
| 1 Cup | Warm Water |
| 1/2 Cup | Dark Molasses |
| 1 Tbsp. | Salt |
| 2 Tbsp. | Oil |
| 2 Cups | Rye Flour |
| 2 1/2 Cups | Flour (may add another 1/2 Cup) |
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| 1. |
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes
or till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water
with molasses, salt, oil and rye flour. Beat to smooth batter. |
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| 2. |
Then work
in all-purpose flour till dough is smooth and no longer sticky, very
pliable and elastic. Knead a few minutes. Let rise till doubled in
greased bowl. Punch down. |
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| 3. |
Shape into 2 large round loaves placed a few
inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini
foil loaf pans, greased and dusted in cornmeal, with the dough, dividing
it evenly between these little pans. |
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| 4. |
Either way let loaves rise till
doubled in warm place. Bake large loaves 375~ about 30 minutes or till
crust makes hollow sound when tapped with knuckles. |
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| 5. |
For tiny loaves
place pans on dry ungreased cookie sheets, a few inches apart. When
doubled in size, bake at 375~ for 20 minutes or till crust makes that
hollow sound when tapped. Bread freezes beautifully. |
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Recipe Submitted By: Chris Diamond
Category: Bread
Type: Bread
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: |
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