Prep 45 mins
Cook 1 hr
I found this recipe in some magazine many, many years ago and have been making it ever since.
- 3 cups very hot tap water
- 1⁄2 cup bacon grease, plus
- additional bacon grease, for brushing loaves after baking
- 1 tablespoon salt
- 1⁄2 cup molasses
- 2 packages active dry yeast
- 1 teaspoon sugar
- 1⁄2 cup warm water (110-115 degrees F)
- 1 cup unsifted rye flour
- 4 cups unsifted whole wheat flour
- 4 cups unsifted unbleached white flour, as needed
- Mix first 4 ingredients in large bowl, stirring until bacon grease is melted, and allow to cool to 110-115 degrees F.
- Dissolve yeast and sugar in 1/2 cup warm water, and allow to proof for 10 minutes.
- Add to molasses mixture.
- Add rye and wheat flours, and mix well.
- Add 3 cups of white flour, and mix thoroughly.
- Knead in additional flour, as needed, until dough is smooth and elastic and does not stick to hook or bowl.
- Cut into two equal portions, knead each by hand, and form into oval loaves.
- Place on a greased baking sheet sprinkled with cornmeal, and let rise in a warm place for only 15 minutes.
- Bread is supposed to be rather coarse and heavy.
- Bake at 350 degrees F for about 1 hour or until loaves sound hollow when rapped (internal temperature about 190 degrees F).
- Brush top of loaves with melted bacon grease while still hot.
- Allow to cool to room temperature on wire racks.
- Wrap in foil and refrigerate overnight before cutting.
- Best if sliced as thin as possible.