| PEASANT RYE BREAD |
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Makes 2 loaves3 cups rye flour 4 cups sifted all-purpose flour 2 packages active dry yeast 2 tablespoons caraway seed 2-1/2 cups water 1/3 cup CRISCO® all-vegetable shortening or 1/3 CRISCO Stick 1/4 cup honey 2 teaspoons salt In mixing bowl, combine rye flour, 1 cup of the all-purpose flour, yeast, and caraway. Heat water, Crisco, honey, and salt just till warm (115ºF-120ºF), stirring till Crisco almost melts; add to dry mixture. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour. Place in lightly greased bowl; turn dough to grease surface. Cover; let rise till double, about 1 hour. Knead gently, 2 or 3 strokes, on lightly floured surface. Divide in half; pat evenly in 2 well-greased 1-1/2-quart casseroles; or, shape in 2 round loaves and place on greased baking sheets. Let rise till nearly double in size, about 30 minutes. Preheat oven to 375ºF; bake loaves about 45 minutes. Cover tops with foil if bread browns too quickly. Remove from dishes; cool. |
