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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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When I was a little girl, Aunt Joan made the BEST rye bread I ever tasted. She'd sometimes give us a whole loaf and I'd have to make my brother and sisters promise not to eat it all.... For Christmas I asked Aunt Joan to write down her recipe and share with me. I'm putting it here for everyone's enjoyment. Note - it isn't very explicit, so you'll have to have some experience to get it right.... I hope some of you enjoy this. Ingredients:
3 teaspoons salt |
3 tablespoons sugar |
2 (1/4 ounce) packets dry yeast (appx 5 tsp) |
5 cups warm water |
3 3/4 tablespoons shortening (joan uses oil) |
9 cups white flour |
3 1/4 cups rye flour |
4 tablespoons caraway seeds (joan uses more or less...) |
Directions:
1. Joan's directions were:
2. 4 loaves; Bake 40 minutes at 375 degrees.
3. Let rise, punch down and let rise again.
4. When I called her to ask for clarity, she said she just mixes it all together, kneads until elastic and then lets it rise. Sometimes use more water, sometimes less flour - Sometimes it takes half the day to rise, depending on how cold the house is - When doubled, punch down and rise again. After comparing to some other directions, I'm thinking you may need more yeast too! She also said she'd put two loaves together in a 9X13 pan when baking.
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