Rye Bread – a delicious recipe with milk, sugar, shortening, salt, yeast, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Scald milk.
2
Put in mixing bowl the sugar, shortening and salt. Add scalded milk; cool to lukewarm.
3
Dissolve yeast in lukewarm water.
4
Stir until softened.
5
Add to lukewarm mixture.
6
Add six cups sifted flour.
7
Mix until smooth.
8
Sprinkle caraway seed on dough and add rye flour.
9
Knead until elastic on rye floured board. Place in greased bowl.
10
Brush top of dough with salad oil.
11
Put in warm place to rise double.
12
Knead again on rye board.
13
Shape into 2 large or 4 small loaves and place in well-greased loaf pans.
14
Cover and let rise until double and bake at 350u00b0 for 30 minutes for small or 45 minutes for large.
15
Turn out and brush with butter and let cool on wire rack.
2097
kcal
Calories
9
g
Fat
431
g
Carbs
58
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 c. milk, 4 Tbsp. sugar, 4 Tbsp. shortening, 4 tsp. salt, and more.
Yes, Rye Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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