Rye Bread With Butter
|Active dry yeast/Compressed yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (Not Hot)|
|Anise seed||1 1⁄2 Teaspoon|
|Caraway seed||1 1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Instant mashed potato||3 Tablespoon|
|Molasses||1⁄4 Cup (4 tbs) (4 Tablespoons)|
|Brown sugar||1⁄4 Cup (4 tbs) (4 Tablespoons)|
|Salt||1 1⁄2 Teaspoon|
|Rye flour||2 Cup (32 tbs)|
|All purpose flour||4 Cup (64 tbs) (Approximately)|
Sprinkle yeast into the 1/2 cup warm water and stir until dissolved.
Add anise and caraway seeds to the 2 cups water, and heat water to boiling.
Pour 3/4 cup of the boiling water and seeds into a mixing bowl, add the instant potato, and quickly stir with a fork until the potato mixture is smooth.
Stir in the remaining hot water and seeds, the butter, molasses, brown sugar, and salt; let cool to lukewarm.
Add the dissolved yeast to potato mixture and mix well.
Gradually stir in the rye flour, beating until smooth.
Sift all-purpose flour, measure, then gradually stir in enough flour to make a soft dough.
Turn out dough on a lightly floured board and knead for 10 minutes, using as little additional flour as possible to keep dough from sticking to the board.
Place dough in a large bowl and lightly grease the top with oil; cover and set in a warm place to rise.
When dough is nearly doubled in bulk (about 2 1/2 hours), punch down, then let rise again.
When almost doubled in bulk for the second time, punch down dough and turn out on a lightly floured board.
Knead dough slightly, divide in half, and shape into loaves.
Place in 2 greased 9 by 5-inch loaf pans, brush tops with oil, and allow to rise until nearly doubled in bulk.
Bake in a hot oven (400°) for 10 minutes; reduce heat to moderately slow (325 °), and continue baking 50 minutes longer, or until loaves are nicely browned.