RYE BREAD
- 1 cup warm water
- 1 tsp sugar
- 2 pkg yeast
- 3 Tbsps salt
- 3 Tbsps fat or margarine
- 7 cups warm water
- 6 cups rye flour
- 15-16 cups white flour
Mix sugar and yeast in 1 cup of lukewarm water (above 90 degrees). Let stand for approximately ten minutes (be patient, you rascal).
Measure 6 cups of white flour and salt in a bowl. Mix in fat as for pie crust. Add yeast and water mixture. Stir constantly until well blended. Gradually add remaining flour. Knead for approximately ten minutes (be patient, you rascal).
Form into a round ball. Coat with fat. Cover with moist towel. Let rise for 1 1/2 to 2 hours. Shape into 4 long loaves and place on greased and floured cookie sheets.
Let rise for 20 minutes (be patient, you rascal). Bake at 375°F for 45 glorious minutes (be patient, you rascal).
From: "Bill and Margo Baldwin" wbaldwin@telusplanet.net
Measure 6 cups of white flour and salt in a bowl. Mix in fat as for pie crust. Add yeast and water mixture. Stir constantly until well blended. Gradually add remaining flour. Knead for approximately ten minutes (be patient, you rascal).
Form into a round ball. Coat with fat. Cover with moist towel. Let rise for 1 1/2 to 2 hours. Shape into 4 long loaves and place on greased and floured cookie sheets.
Let rise for 20 minutes (be patient, you rascal). Bake at 375°F for 45 glorious minutes (be patient, you rascal).
From: "Bill and Margo Baldwin" wbaldwin@telusplanet.net
Submitted by Nov 10, 2009
15 min
30 min
45 min