Rye Bread

Name: Rye Bread
Yield: 3 loaves
Cuisine: United States
Ingredients: 3 cups sifted rye flour; 2 tablespoons honey; ⅓ cup shortening; 1 tablespoon salt; 1 tablespoon caraway seeds, if desired; 2 cups boiling water; 5 to 5½ cups sifted all-purpose flour; ½ cup warm water; 1 package active dry yeast

Preparation info

3
loaves

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 package active dry yeast
½ cup warm water
3 cups

Americas
United States
New York
Bread
Vegetarian

Method

Soften the yeast in the warm water. Combine rye flour, honey, shortening and salt. Add boiling water and blend well. Cool to lukewarm.
Add softened yeast. Gradually stir in all-purpose flour to make a soft dough. Add caraway seeds. Turn out on a floured board and let rest for ten minutes.
Knead the dough for about ten minutes, until i