Step 1: Old Fashioned Rye Bread
Large mixing bowl
Liquid measuring cup 2 cup
Dry measuring cup
4 8.5/4.5/2.5 loaf pans
Cooking spray to grease pans or use shortening and flour
Step 2: Old Fashioned Rye Bread
3 cups of warm water
1 teaspoon of sugar
2 packages of dry yeast or 4 1/2 teaspoons of bulk dry yeast
4 cups of rye flour
In a large bowl dissolve yeast and sugar in 1 cup of lukewarm water. Stir and let set until soft, about 5 minutes. Add remaining 2 cups of water and the 4 cups of rye flour.. Stir until well mixed. This is called a sponge. Cover with a towel and place in a warm place to let raise, about 1 hour.
Step 3: Old Fashioned Rye Bread
1 cup lukewarm water
2 Tablespoons salt
2 Tablespoons sugar
2 Tablespoons of caraway seeds
2 Tablespoons of olive oil or vegetable oil or melted shortening
4 cups of all purpose white flour
Combine water, sugar, salt and caraway seed together in the measuring cup, mix well and add to sponge mixture. Beat well. Add the oil and flour to make a firm dough. Turn dough out onto floured bread board. knead well, adding more flour, if necessary to make a firm dough. Oil the large bowl and place the dough in the bowl. Cover with the towel and place in warm place to rise, about 1 hour.
Note: The method of kneading dough: Place the dough on a floured bread board. Fold the dough on itself and making a quarter turn each time continue folding it until you have a firm dough.
Step 4: Old Fashioned Rye Bread
This recipe could be shortened by making the sponge and immediately going to the second stage. However, it does change the texture of the bread.