Braden Family Cookbook

Chuck Braden

Recipe Index

Often seen names

Home Page

 
LILA'S RYE BREAD                           K.F. Braden 

 

Sponge:
2pkg. Yeast
1 tsp. Sugar
Pinch salt
½ c. lukewarm water
½ c. flour

                  mix and let stand until below cools 

3 tsp. fennel seeds crushed caraway will do)
½ c. Crisco (lard or oleo‑melt first)
½ c sugar
1 tbs. salt
½ c gold label brer rabbit molasses
2 c hot water

When liquid is lukewarm add sponge. Stir in 2 c medium rye flour and add 6c (about) white flour. Mix with hands shape into ball and place in a greased bowl. Let rise until double in bulk (about two hours) knead well and shape into three loaves. Place in greased loaf pans and let rise till double. Bake 15 min at 375 and then 30 minutes at 350. Turn out of pans immediately and brush tops with butter.