Return to Recipe Index | Previous Recipe | Next Recipe
2 yeast packets or cakes
3 cups liquid (see note)
⅓ cup sugar
⅔ cup molasses
⅓ cup shortening, lard or oil
1 tablespoon salt
2 cups medium rye flour
2 cups whole wheat flour
1 cup white flour
Makes 2 loaves
Dissolve yeast in ⅓ cup warm water. Put sugar salt, molasses, and shortening in a bowl, add the liquid and mix. When lukewarm add the yeast mixture and begin adding flour, mixing to form a nice dough. Continue adding flour until dough is ready for kneading. Knead well - at least 10 minutes until dough is elastic and does not stick. Let rise in a warm place for about 1 - 1½ hours. The rye and whole wheat dough will not rise as much as white bread. Form into loaves and put in greased pans. Let rise again. Bake at 375 degrees for about 50 minutes.
Note: The liquid can be a mixture of potato water and/or scalded sweet or sour milk. Potato water is simply water left from boiling potatoes - or blend any form of leftover potatoes in water. It gives the bread a nice consistency.
