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1½ cups warm liquid (see note)
1 yeast cake, dissolved in ½ cup warm water
1 cup medium rye flour
½ teaspoon salt
2 tablespoons sugar
⅓ cup molasses
3 tablespoons shortening or lard
2 tablespoons sugar
about 6 cups of white and wheat flour mixed (any proportion)
1 tablespoon crushed fennel (optional)
Lucy's Note: This was my personal favorite bread that she baked. She often baked part - or all - of the dough in the shape of small hamburger buns.
Makes 2 loaves
Mix the liquids, yeast dissolved in warm water, the rye flour, 2 tablespoons of sugar and molasses. Cover and let rise 1 hour to form a sponge. Add shortening, 2 more tablespoons of sugar and begin mixing in the wheat/white flour to form a dough. Knead well - at least 10 minutes. Let rise until double. Punch down and form into loaves. Let rise. Bake in 350 degree oven about 40 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.
