Rindge Rye Bread

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This classic rye bread recipe is not hard to make and is perfect every time.

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Ingredients

  • 1 package dry yeast
  • 1 3/4 C. warm water
  • 1 C. rye flour
  • 2 1/2 C. white flour
  • 2 Tbs. soft shortening
  • 1 tsp. salt
  • 2 Tbs. honey
  • Melted butter

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Directions

Dissolve yeast in water. Combine rye and white flours and set aside. Add shortening, salt, honey, and half the flour to yeast and beat 2 minutes at medium speed. Add remaining flour and blend with spoon, scraping bowl frequently. Cover with cloth and let rise in warm place until doubled in bulk (about 30 minutes). Stir batter down by beating about 25 strokes.

Spread batter into greased 8x4” loaf pan. (Batter is sticky – use floured hand to pat into shape.) Cover with cloth again and let rise to 1/4" from top of pan (45-55 minutes). Bake at 375 degrees for 45 minutes, or until loaf sounds hollow when tapped on the bottom. Brush with melted butter and cool on rack. 

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