On Apr 16, 10:23*am, sf > wrote:
> On Tue, 16 Apr 2013 15:13:33 GMT, "Mike Muth"
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> > wrote:
> > Graham Rye Bread - a recipe from Mike Muth
> > The recipe calls for 45 minutes baking time. *In my oven, it was
> > only 35 minutes. *Exercise caution and adjust accordingly.
> > Makes 2 loaves.
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> > 3/8 cup sugar
> > 4 Tbsp shortening
> > 4 cups water
> > 1 pkg yeast
> > 1 1/2 Tbsp salt
> > 2 cups rye flour
> > 3 - 4 cups flour
> > 2 cups whole wheat flour
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> > Dissolve the yeast in a cup of warm water.
> > Mix the sugar, rye flour, salt, 1 cup of whole wheat flour and 1
> > cup of white flour.
> > Mix this by hand.
> > Cut the shortening into the dry mixture.
> > Add the yeast and the other 3 cups of water to the dough.
> > Add 1 cup of whole wheat and 2 cups of white flour.
> > Mix, adding more flour as needed.
> > Knead well.
> > Let rise until double in bulk.
> > Work down twice.
> > Divide the dough in half.
> > Roll out until the dough is about as wide as a bread pan and
> > about 14 or 15 inches long.
> > Take one of the short edges and roll the dough up.
> > Place this in the greased loaf pan.
> > Repeat with the other half of the dough.
> > Brush tops with butter, and allow to rise.
> > Bake at 375° F for about 45 minutes.
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> > I sometimes vary this by increasing the rye flour and decreasing
> > the whole wheat or all-purpose flour.
> > Caraway seeds also go well in this bread.
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> Sounds good, Mike! *Thanks for posting, I love rye.

This has become our favorite bread here, although today's Sweet Potato
Bread is giving it a run for its money.

--
Mike