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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Serve with cheese and white wine or your favorite beer Ingredients:
1 (1/4 ounce) package active dry yeast |
2 cups warm water (105f to 115f) |
3 -4 cups all-purpose flour, divided |
2 tablespoons shortening, melted and cooled |
2 tablespoons sugar |
2 teaspoons salt |
3 cups rye flour |
1 tablespoon caraway seed |
1 tablespoon dill seed |
3 tablespoons dark molasses |
butter, melted |
Directions:
1. Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 3 cups ap flour, shortening, sugar and salt in a large mixing bowl; beat at medium speed with an electric mixer until well blended. Add rye flour and next 3 ingredients; mix well. Gradually stir in enough remaining ap flour to form a soft ball.
2. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85degrees) free from drafts, 1 hour or until doubled in bulk.
3. Punch dough down, and divide in half, shape each portion into a smooth ball. PLace on a large greased baking sheet, and lightly press to flatten bottom. Slash tops of loaves with razor blade or sharp knife. Cover and let rise in a warm place,free from drafts, 1 hour or until doubled in bulk.
4. Bake at 400F for 30 minutes or until loaves sound hollow when tapped. Brush bread with melted butter. Remove to wire racks to cool.
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