Rye Bread
- 3 pints tepid water
- Rye flour
- 4 ounces yeast
Make a sponge the night before with tepid water and rye flour to make a stiff batter. Add yeast.
When you awake the next day, stir in some rye flour with a spoon until you have it not quite as stiff as wheat bread. Put in greased pans. Wet your hand in cold water and smooth the top of the loaves. Set in a warm location to rise up for about an hour or until they have risen to the top of the pans. Bake.
This recipe yields 3 good sized loaves.
When you awake the next day, stir in some rye flour with a spoon until you have it not quite as stiff as wheat bread. Put in greased pans. Wet your hand in cold water and smooth the top of the loaves. Set in a warm location to rise up for about an hour or until they have risen to the top of the pans. Bake.
This recipe yields 3 good sized loaves.
Submitted by Mar 8, 2010
15 min
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45 min