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1
I like to measure out all my ingredients prior to starting Bring 1 cup water to a boil, mix it with the milk, shortening, sugar, and salt in a large bowl, and let it cool to lukewarm.
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2
Measure 1/2 cup warm water in a seperate bowl, stir in yeast, and let it stand for 5 minutes to dissolve, you should have bubbles forming in yeast.
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3
Add the dissolved yeast and the rye flour to the first mixture and combine thoroughly.
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4
Add enough of the white flour so that you can handle the dough.
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5
Turn out onto a lightly floured board or a kneading slip mat.
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6
Knead for a minute or two, rubbing additional flour onto your hands not the dcugh so it will not end up being a dough bread.
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7
Let dough rest for 10 minutes.
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8
Resume kneading for 10 minutes, adding the remaining or additonal flour as necessary.
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9
Put the dough in a greased bowl, I lightly oil mine, cover with plastic wrap, and let rise in a warm draft free place until almost double in bulk, 1 1/2- 2 hours.
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10
I let all my doughs rise on my running dryer.
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11
Punch dough down, cut dough in half, and shape into two loaves.
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12
You can do a freeform loaf or I patted dough into a square the length of the loaf pan and rolled it tightly and pinched the ends.
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13
Place in greased loaf pans, you can use vegetable spray, cover with plastic wrap or if you have plastic bags with ties they work wonderfully.
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14
Let is rise until doubled in bulk, it should be a shorter rise time.
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15
Preheat oven to 375 degrees and brush your loaves with beaten egg, it will give the bread a shine.
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16
Bake for 40-50 minutes.
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17
Mine baked for 40 minutes.
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18
To tell bread is done, you can remove the bread from one pan tap on bottom of bread, when bread is done it will sound hollow or use a thermometer inserted into bottom of bread, bread is done at an internal temperature of 190-200 degrees.
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19
Remove bread from pans and rub with butter.
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20
Then place loaves on their sides on a cooling rack and let cool.
