Sour Rye with Carraway Seeds
INGREDIENTS:
3 pk Active dry yeast 2 tb Shortening
1 1/2 c Warm water (105 to 115 2 tb Caraway seed
-Degrees) 2 3/4 c Rye flour
1/2 c Molasses 2 3/4 To 3 1/4 cups white flour
4 ts Salt Cornmeal
3 pk Active dry yeast 2 tb Shortening
1 1/2 c Warm water (105 to 115 2 tb Caraway seed
-Degrees) 2 3/4 c Rye flour
1/2 c Molasses 2 3/4 To 3 1/4 cups white flour
4 ts Salt Cornmeal
Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway seed & rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle. Turn dough onto lightly floured board. Cover; let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hr. Punch down dough; round up, cover & let rise again until double, about 40 min. Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1 hr. Heat oven to 375 Degrees. Bake 30 to 35 minutes. Makes 2 loaves. FROM: Betty Crockers Recipe Card Libary.