BLUE-RIBBON RYE BREAD

Blue-Ribbon Rye Bread image

My kids once had a little bread business, selling homemade loaves to neighbors and other people in the community, including this rye that won best of show at our county fair. -Susanne Spicker, North Ogden, Utah

Provided by Taste of Home

Time 1h

Yield 3 loaves (12 slices each).

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
2-1/4 cups warm water (110° to 115°)
1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup molasses
1 tablespoon caraway seeds
1 teaspoon salt
1 cup rye flour
3-1/2 to 4 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast and sugar in warm water. Stir in the brown sugar, shortening, molasses, caraway seeds and salt. Add rye flour and 1-3/4 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; shape into three loaves. Place on greased baking sheets. Cover and let rise until doubled, about 1 hour., Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 81 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.