Danish Rye Bread

I found this recipe in some magazine many, many years ago and have been making it ever since.

• Ready In: 1 hr 45 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 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

Directions

1. Mix first 4 ingredients in large bowl, stirring until bacon grease is melted, and allow to cool to 110-115 degrees F.
2. Dissolve yeast and sugar in 1/2 cup warm water, and allow to proof for 10 minutes.
3. Add to molasses mixture.
4. Add rye and wheat flours, and mix well.
5. Add 3 cups of white flour, and mix thoroughly.
6. Knead in additional flour, as needed, until dough is smooth and elastic and does not stick to hook or bowl.
7. Cut into two equal portions, knead each by hand, and form into oval loaves.
8. Place on a greased baking sheet sprinkled with cornmeal, and let rise in a warm place for only 15 minutes.
9. Bread is supposed to be rather coarse and heavy.
10. Bake at 350 degrees F for about 1 hour or until loaves sound hollow when rapped (internal temperature about 190 degrees F).
11. Brush top of loaves with melted bacon grease while still hot.
12. Allow to cool to room temperature on wire racks.
13. Wrap in foil and refrigerate overnight before cutting.
14. Best if sliced as thin as possible.