RYE BREAD.--Rye bread has a typical flavor that many persons enjoy.
When rye flour is used alone, it makes a moist, sticky bread; therefore,
in order to produce bread of a good texture, wheat flour must be used
with the rye flour. The recipe here given is for the short process of
bread making, but by reducing the quantity of yeast it may be used for
the long process.
RYE BREAD
(Sufficient for Three Loaves)
2 Tb. fat
1 Tb. salt
2 Tb. sugar
1 cake compressed yeast
3 c. lukewarm liquid
6 c. rye flour
4 c. white flour
1 c. white flour additional for kneading
Into the mixing bowl, put the fat, the salt, the sugar, and the yeast
that has been dissolved in a small quantity of the lukewarm liquid. Then
stir in the flour, one-half or all of it, according to whether the
sponge or the straight-dough method is followed. When the dough is
formed, allow it to rise until it doubles in bulk; then knead it and
shape it into loaves for the greased pans. When these have risen until
they are double in size and therefore ready for the oven, glaze the
surface of each by brushing it with the white of egg and water and put
them in the oven to bake. If desired, caraway seed may be added to the
dough when it is formed into loaves or simply sprinkled on the top of
each loaf. To many persons the caraway seed imparts a flavor to the
bread that is very satis
Thanks
Mac