Whole Wheat-Rye Bread
2 pk Dry yeast 1/2 c Warm water (105-115 degrees) 1/3 c Molasses 1 tb Salt 1 tb Caraway seeds 1/4 c Shortening 1 3/4 c Lukewarm water 1 1/2 c Rye flour 1 1/2 c Whole wheat flour
Ingredients
- 2pk dry yeast
- 1/2c warm water (105-115 degrees)
- 1/3c molasses
- 1tb salt
- 1tb caraway seeds
- 1/4c shortening
- 13/4 c lukewarm water
- 11/2 c rye flour
Directions
- 1
2 pk Dry yeast 1/2 c Warm water (105-115 degrees) 1/3 c Molasses 1 tb Salt 1 tb Caraway seeds 1/4 c Shortening 1 3/4 c Lukewarm water 1 1/2
- 2
3 to 4 1 Egg white
- 3
slightly beaten Recipe by: Southern Living Dissolve yeast in 1/2 cup warm water in a large mixing bowl
- 4
let stand 5 minutes
- 5
Stir in molasses, salt, caraway seeds, shortening, 1-3/4 cups water, rye flour, and whole wheat flour
- 6
Beat at medium speed of an electric mixer until smooth
- 7
Gradually stir in enough all-purpose flour to make a soft dough
- 8
Turn dough out onto a floured surface, and knead until smooth and elastic (about 8 to 10 minutes)