My kids once had a little bread business, selling homemade loaves to neighbors and people in the community. Many purchased this rye that won best of show at our county fair. —Susanne Spicker, North Ogden, Utah
Blue-Ribbon Rye Bread
Blue-Ribbon Rye Bread
Prep Time
40 min
Cook Time
20 min
Yield
3 loaves (12 pieces each)
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1 tablespoon sugar
- 2-1/4 cups warm water (110° to 115°)
- 1/4 cup packed brown sugar
- 1/4 cup shortening
- 1/4 cup molasses
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1 cup rye flour
- 3-1/2 to 4 cups all-purpose flour
Directions
- In a large bowl, dissolve yeast and sugar in warm water. Stir in the brown sugar, shortening, molasses, caraway seeds and salt. Add rye flour and 1-3/4 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough.
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; shape into 3 loaves. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour.
- Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 81 calories, 2g fat (0 saturated fat), 0 cholesterol, 67mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 2g protein.
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