Rye Wheat Bread
|Cakes/2 tablespoons dried yeast||2|
|Milk||3 Cup (48 tbs) (Scalded And Cooled To Lukewarm)|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Rye flour||5 Cup (80 tbs), sifted|
|Wheat flour||3 Cup (48 tbs), sifted|
Soften cake or dried yeast in milk.
Add 4 cups of rye flour, 2 cups of whole wheat flour, and other ingredients.
Add more of both flours as necessary to make dough stiff enough to knead.
After kneading, cover with damp cloth and set in warm place to rise until light.
Let rise 4 times, then shape into 2 loaves.
Knead for 5 minutes.
Place in oiled bread pans.
Cover again with damp cloth, set in warm place and let rise until light.
Put a pan of hot water in oven on lower rack and bread pans on rack above.
Bake at 300° F. for 1 1/2 hours.