Rye Bread
More With Less Cookbook
Makes 2 loaves
350F
35-40 min.
Dissolve in large bowl:
1pkg. dry yeast in
1c. warm water
Add:
1c. scalded milk, cooled
1 T. salt
2T. melted fat or oil
2T. molasses or brown sugar
2C. fine rye flour
Beat until smooth. Slowly blend in:
4 ½ c. white flour
Turn dough onto floured surface. Knead 5-10 minutes. Let rest 20 minutes. Punch down and divide dough into 2 equal portions; shape into loaves. Place in greased bread pans, cover and let rise until double. Bake at 350F for 35-40 minutes. Butter tops after removing from oven.