Serves: 44
Total Calories: 79
1. In small bowl, dissolve yeast in warm water (105 to 115°F.). In large bowl, combine warm milk (105 to 115°F.), molasses, shortening and salt blend well. Add dissolved yeast. Add 2 cups all-purpose flour blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in 3 cups rye flour and an additional 3/4 to 1 cup all-purpose flour until dough pulls cleanly away from sides of bowl.
2. On floured surface, knead in 1/4 to 1/2 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
3. Grease 2 cookie sheets. Punch down dough several times to remove all air bubbles. Divide dough in half shape into balls. Shape dough into two 12-inch oblong loaves round ends. Place on greased cookie sheets. With sharp knife, make four 1/4-inch-deep diagonal slashes on top of each loaf. Cover let rise in warm place until doubled in size, 20 to 30 minutes.
4. Heat oven to 350°F. Uncover dough. In small bowl, combine water and egg yolk beat well. Brush over loaves. Bake at 350°F. for 35 to 45 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheets cool on wire racks for 1 hour or until completely cooled.
High Altitude (above 3500 feet): Decrease first rise time by 15 to 30 minutes. Decrease second rise time by 10 minutes. Bake as directed above.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 5 mg 2% * Sodium: 100 mg 4% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 1 g 4% * Sugars: 3 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 4% * Dietary Exchanges: 1 Starch or 1 Carbohydrate
See Cook's Note: If Dough Fails to Rise
This Rye Bread recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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