Earlier this winter, my brother stayed with me for a bit and, bored out of his brains, took up baking as a new hobby of sorts. In addition to making lots of cookies (a report on the ginger lacies will be forthcoming), he decided to take up the art of bread making. After consulting the recipe box my grandma gave me a few years ago for Christmas, he unearthed this rye bread recipe. Although my brother is no longer staying with me, the five pound bag of rye flour hasn’t moved an inch since his departure. In an effort to clear some room in my pantry, I’ve been baking this bread when I have the chance. It’s pretty easy, and I have to say, in addition to being VVG, it lives up to it’s name and really is quite wonderful!
Wonderful Rye Bread
2 1/2 c. warm potato water (I didn’t have any potatoes today, so I used a parsnip and a chunk of sweet potato – it seemed to work fine)
2 pkg. dry yeast or 2 T.
4 T. brown sugar
2 1/2 tsp. salt
2 c. rye flour (sifted – Sorry, Grandma – I didn’t sift it!)
5 c. flour
4 T. soft shortening (I used butter)
1 T. caraway seed (optional)
Add in order. Knead well several minutes. Let rise until double. Mix down. Let rise again. Shape into loaves. Let rise again. Bake at 375º for 50 mins.