Recipe by markbothwell
This bread is slightly sweet. It keeps extremely well without becoming stale. It was a staple on the family farm in northern Indiana around 1920.
- 2 cups lukewarm water
- 1⁄4 cup molasses
- 1⁄4 cup dark corn syrup
- 2 teaspoons salt
- 2 tablespoons shortening
- 2 1⁄2 cups rye flour
- 3 1⁄2 cups all-purpose wheat flour, as needed (or more)
Directions See How It's Made
- Dissolve one package yeast in water.
- Add rest of ingredients and knead, adding additional white flour as needed if the dough becomes too sticky.
- Set in warm place until dough doubles in size.
- Pat down dough, form into loaves in buttered bread pans.
- Allow dough to double in size.
- Bake 375 degrees for 25 minutes.
- As loaves are removed from the oven, brush tops with melted butter to highlight the beautiful nut-brown color.
- For a real treat, top slices with chopped dates and walnuts mixed with cream cheese.