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Rye Bread

Claire Dineen Fitzsimmons via Betty Fitzsimmons Seymore

(Sponge)

  • 1 cup lukewarm water
  • 1 tsp. sugar
  • 2 pkgs. dry yeast
  • 1 cup white flour

Dissolve yeast in water, add sugar. then flour. Let rise while mixing other ingredients.
Melt ½ cup shortening (crisco) in 2 cups hot water

Add:

  • 1 good Tbsp. salt
  • 1 Tbsp. molasses
  • ½ cup brown sugar
  • 1 cup dark Karo syrup

When cool, add sponge. Add 4 cups medium rye flour. Add about 4 cups white flour. Knead. Let rise until double. Roll and cut into 4 loaves. Put into bread pans and let rise until double.
Bake at 350 degrees for 15 minutes, then at 325 degrees for 30 minutes. Makes 4 loaves.

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