Chicago Rye Bread by
This recipe uses the sponge method of bread making.
Ingredients
2 Tablespoons yeast
1/2 cup warm water
2-1/2 cups warm milk
1/4 cup margarine melted
1/2 cup molasses
1 beaten egg
1 teaspoon salt
6 cups rye flour
2 Tablespoons caraway seeds
Instructions
Mix yeast, water, milk, margarine, molasses, egg and salt with 2 cups of rye flour. Cover and let rise 1/2 hour in a warm spot.
Add 2 cups of flour, cover, and let rise 1/2 hour in a warm spot.
Add the rest of the flour and caraway seeds. Knead for 10 minutes. Divide into 2 loaves. Place in lightly greased 1lb. bread pans. Cover and let rise in a warm place for 1 hour. Bake at 400° for 40 minutes.
Note: To make a marbled rye bread - divide the sponge into two parts - add 1/4 cup molasses to one half. Continue to follow the directions until the final kneading. Shape the two doughs into rectangles - place the light dough on top of the dark - with a little water between the doughs. Roll the rectangle into a log. Cut in half. Place each half into a loaf pan. Continue following recipe.
Add 2 cups of flour, cover, and let rise 1/2 hour in a warm spot.
Add the rest of the flour and caraway seeds. Knead for 10 minutes. Divide into 2 loaves. Place in lightly greased 1lb. bread pans. Cover and let rise in a warm place for 1 hour. Bake at 400° for 40 minutes.
Note: To make a marbled rye bread - divide the sponge into two parts - add 1/4 cup molasses to one half. Continue to follow the directions until the final kneading. Shape the two doughs into rectangles - place the light dough on top of the dark - with a little water between the doughs. Roll the rectangle into a log. Cut in half. Place each half into a loaf pan. Continue following recipe.