LIGHT RYE BREAD

Steps:

• I like to measure out all my ingredients prior to starting Bring 1 cup water to a boil, mix it with the milk, shortening, sugar, and salt in a large bowl, and let it cool to lukewarm.
• Measure 1/2 cup warm water in a seperate bowl, stir in yeast, and let it stand for 5 minutes to dissolve, you should have bubbles forming in yeast.
• Add the dissolved yeast and the rye flour to the first mixture and combine thoroughly.
• Add enough of the white flour so that you can handle the dough.
• Turn out onto a lightly floured board or a kneading slip mat.
• Knead for a minute or two, rubbing additional flour onto your hands not the dcugh so it will not end up being a dough bread.
• Let dough rest for 10 minutes.
• Resume kneading for 10 minutes, adding the remaining or additonal flour as necessary.
• Put the dough in a greased bowl, I lightly oil mine, cover with plastic wrap, and let rise in a warm draft free place until almost double in bulk, 1 1/2- 2 hours.
• I let all my doughs rise on my running dryer.
• Punch dough down, cut dough in half, and shape into two loaves.
• You can do a freeform loaf or I patted dough into a square the length of the loaf pan and rolled it tightly and pinched the ends.
• Place in greased loaf pans, you can use vegetable spray, cover with plastic wrap or if you have plastic bags with ties they work wonderfully.
• Let is rise until doubled in bulk, it should be a shorter rise time.
• Preheat oven to 375 degrees and brush your loaves with beaten egg, it will give the bread a shine.
• Bake for 40-50 minutes.
• Mine baked for 40 minutes.
• To tell bread is done, you can remove the bread from one pan tap on bottom of bread, when bread is done it will sound hollow or use a thermometer inserted into bottom of bread, bread is done at an internal temperature of 190-200 degrees.
• Remove bread from pans and rub with butter.
• Then place loaves on their sides on a cooling rack and let cool.