Rye Bread

Rye Bread

A handwritten vintage recipe or Rye Bread; make this Rye Bread with water, sugar, shortening, salt, caraway seeds, yeast, white flour, and rye flour. Bake in a 400-degree oven for 45 to 50 minutes.
A handwritten vintage recipe for Rye Bread

Ingredients

1/2 cup of water
1/4 cup brown sugar
2 tablespoons shortening
2 teaspoon salt
2 tablespoon caraway seeds

1 cup of cold water

1 cake yeast, dissolved in 1/2 cup warm water
2 cups white flour
2 cups more of white flour
2 cups rye flour

Method

Simmer 1/2 cup of water, brown sugar, shortening, salt, and caraway seeds for five minutes; add one cup of cold water.

Later add 1 cake of yeast, dissolved in 1/2 cup of warm water and 2 cups of white flour in a large mixing bowl; mix.

Add 2 cups more of white flour and 2 cups rye flour, add most of it all at once. 

Knead together flour well.

Set aside to rise in a warm place for one hour to one hour and fifteen minutes. Then punch down and cut into pieces according to the size of loaves you wish. Put bread in pans and brush with melted grease, let rise to about double size, and bake in a 400-degree oven for 45 to 50 minutes. 

By Teenage Kathy from ????

 

 


 

In Book 3 of the Verdin Collection, there is a typed copy of the same recipe. 

 

A typed vintage recipe for Rye Bread

 

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