Rye Bread
- 2 quarts rye flour
- 1 quart wheat flour
- 1 yeast cake, dissolved
- 3 pints warm water
- 2 tsp salt
- 3 Tbsp sugar
Sift the flour with the sugar and salt. Slowly stir in the lukewarm water and dissolved yeast. When thoroughly mixed, begin to work it with your hands. It will be sticky, but the dough must be kept very soft.
When thoroughly beaten, pour into well pan lined with butters and set in a warm location. Let it rise (rise up!) to twice its bulk. Bake with love for about an hour in an oven which is a little slower than for white bread.
Rub the crust over with butter to soften it as soon as it is taken from the oven.
When thoroughly beaten, pour into well pan lined with butters and set in a warm location. Let it rise (rise up!) to twice its bulk. Bake with love for about an hour in an oven which is a little slower than for white bread.
Rub the crust over with butter to soften it as soon as it is taken from the oven.
Submitted by May 17, 2010
15 min
30 min
45 min