Rye Bread

1. 1

   Combine in a mixing bowl the scalded milk, salt, shortening and molasses.

2. 2

   Cool to lukewarm.

3. 3

   Stir in rye flour.

4. 4

   (One tablespoon crushed caraway seed may be added, if desired.)

5. 5

   Add yeast to warm water.

6. 6

   Let stand a few minutes, then stir to dissolve.

7. 7

   Add milk mixture, mixing thoroughly.

8. 8

   Mix in remaining flour, a little at a time, stirring by hand, until dough is quite stiff and the sides and bottom of bowl are clean.

No additional tips available.