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Caraway Rye Bread
2 pkgs. Dry yeast
2 cups rye flour
2 tsp. Salt
3 to 4 cups white flour
2-1/4 cups warm water
3 T. sugar
2 T. caraway seed
2 T. shortening

Add yeast to water in large bowl. Let stand 3-5 minutes. Stir. Add all rye flour, sugar, salt, caraway and about 1 cup flour and shortning. Beat until smooth. Add more flour gradually until dough leaves sides of bowl. Place dough in lightly greased bowl, turning once to coat. Let rise until double. Punch down and let rest 10 minutes. Shape into loaves or rolls. Let rise until double. Bake at preheated 400 F. oven for 40-50 min. and lower temp. to 375 F. Bake and additional 15 minutes or until done.

NOTE: If you are making rolls, reduce baking time until around 20 minutes. Check to see if done. If not bake a few more minutes.
-Recipe submitted by Sandra Poulas