Ingredients:

  • 1/2 tsp Sugar
  • 3 pkgs active dry yeast (3 tbs)
  • 1/2 cup molasses
  • 1/2 cup light brown sugar
  • 2 tbs salt
  • 4 tbs + 1/2 tsp vegetable shortening
  • 5 cups rye flour, sifted
  • 6 tbs caraway seeds
  • 5-7 cups white flour, sifted
  • 1 tbs unsalted butter, softened


Directions:

  1. In a non reactive mixing bowl, dissolve the sugar in 1/2 cup warm water; add the yeast.
  2. In another mixing bowl, combine the molasses, brown sugar, salt, shortening, and 3 cups of hot water. Stir until sugar dissolves. Cool to luke warm. Stir in rye flour and beat well. Add the yeast mixture, caraway seeds and up to 4 cups of white flour. Cover and set aside of 10 minutes.
  3. Knead the dough on a well floured board, adding 2-3 cups of white flour with mixture. Place the dough in the bowl, cover and let rise in a warm place until doubled in size. Punch down and divide into four loaves.
  4. Place the loaves on a baking pan and slash them diagonally with a sharp knife or razor blade. Cover and let rise until doubled. The loaves will join together as they bake and rise.
  5. Preheat oven to 375 degrees F. Bake for 25 minutes; Turn the oven off and bake for 5 more minutes. Remove the bread from the oven, brush with butter and 5 -10 minutes before separating the loaves.

Servings: 48 (4 loaves)

Nutrition info:

  • Calories: 114
  • Carbs: 22g
  • Protein: 3g
  • Fat: 2g

Source: Great Good Food by: Julee Rosso