Prep 30 mins
Cook 40 mins
When I was a little girl, Aunt Joan made the BEST rye bread I ever tasted. She'd sometimes give us a whole loaf and I'd have to make my brother and sisters promise not to eat it all.... For Christmas I asked Aunt Joan to write down her recipe and share with me. I'm putting it here for everyone's enjoyment. Note - it isn't very explicit, so you'll have to have some experience to get it right.... I hope some of you enjoy this.
- 14.78 ml salt
- 44.37 ml sugar
- 2 (14.17 g) packet dry yeast (appx 5 tsp)
- 1182.95 ml warm water
- 55.46 ml shortening (Joan uses oil)
- 2129.31 ml white flour
- 768.91 ml rye flour
- 59.16 ml caraway seeds (Joan uses more or less...)
- Joan's directions were:
- 4 loaves; Bake 40 minutes at 375 degrees.
- Let rise, punch down and let rise again.
- When I called her to ask for clarity, she said she just mixes it all together, kneads until elastic and then lets it rise. Sometimes use more water, sometimes less flour -- Sometimes it takes half the day to rise, depending on how cold the house is -- When doubled, punch down and rise again. After comparing to some other directions, I'm thinking you may need more yeast too! She also said she'd put two loaves together in a 9X13 pan when baking.