Rye bread #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| 1 | pack | (0.6-oz) dry yeast |
| 4½ | teaspoon | Sugar |
| ¼ | cup | Molasses |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Shortening |
| 1¼ | cup | Whole grain rye flour |
| 1¼ | cup | Unbleached all purpose flour |
| 1½ | teaspoon | Caraway seed |
| 1 | small | Orange; finely grated rind of |
Directions
From: abr8030@... (Adam Boyd Roach) Date: 9 May 1994 04:36:52 GMT
For those of you with a bread machine, I guess that't all you need to know.
For everyone else:
Dissolve yeast in warm water with 1½ tsp sugar. Add molasses, honey, sugar, shortening, salt, caraway seed, and orange rind. Slowly mix in both types of flour and knead until smooth and elastic. Cover with cloth and put in a warm place to rise until doubled in size. Shape into a loaf and let rise for about 1 hour. Bake at 375 F about 30-40 minutes, until brown.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .