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This is a bread where it is hard to eat just
one slice. Moist and hearty, it makes great sandwiches. Good
bread for game day. |
| Quantity |
Ingredients |
Preparation Notes |
| 2 Cups |
Rye Flour |
- Heat water and butter to 140 degrees
- Put yeast, salt, half of the flour and all
of the rye flour in a mixing
bowl.
- Add the water mixture to the dry mixture and begin
mixing with dough hooks or a spoon until all ingredients are blended
together.
- Gradually add the remaining flour and continue
mixing. Dough will become stiff.
- Knead with dough hooks until a ball forms and
exterior is a bit shiny. Add a little more flour if dough is too wet
and won't form a ball. If kneading by hand look for the same
indicators.
- Place in a greased bowl, turn dough once so that
all sides are greased. Cover bowl with a hot damp towel and allow to
raise until double. Usually between 30 and 60 minutes.
- Punch down and turn onto floured board or surface.
- Knead dough for a few minutes by hand.
- Divide dough into 3 - 6 equal parts depending on
the size of loaves you wish to make.
- Shape into circular mounds and place on a greased
cookie sheet allowing room for these to double in size.
- Repeat for each loaf.
- Allow to rise until double.
- Preheat oven to 350 degrees
- Bake for 40 - 50 minutes.
- Turn onto racks and allow to cool.
- This bread may be frozen.
|
| 2 1/2 Cups |
Hot Water (at
least 140 degrees) |
| 3/4 Cup |
Dark Molasses |
| 1/3 Cup |
Butter or
Margarine |
| 1 Tbsp |
Salt |
| 2 Pkgs |
Dry Active
Yeast
(1/4 oz each) |
| 6 1/2 Cups |
Flour |
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