Traditional Rye Bread
|Molasses||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Flour||8 Cup (128 tbs)|
|Rye flour||4 Cup (64 tbs)|
|Melted shortening||1⁄4 Cup (4 tbs)|
Dissolve yeast in 4 cups warm water; add sugar, salt, shortening and molasses.
Add 1/2 of the flour and 1/2 of the rye flour; beat until smooth.
Stir in re- maining rye flour; add enough remaining flour to make soft dough.
Knead until smooth; let rise in warm place until doubled in bulk.
Punch down; let rise until doubled in bulk.
Shape into 4 loaves; place in loaf pans.
Cover; let rise until doubled in bulk.
Bake at 375 degrees for 35 to 40 minutes.
Remove from pans; cool.