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---------- Recipe via Meal-Master (tm) v8.05
Title: Whole Wheat-Rye Bread
Categories: Breads
Yield: 18 servings
2 pk Dry yeast
1/2 c Warm water (105-115 degrees)
1/3 c Molasses
1 tb Salt
1 tb Caraway seeds
1/4 c Shortening
1 3/4 c Lukewarm water
1 1/2 c Rye flour
1 1/2 c Whole wheat flour
3 c All-purpose flour; 3 to 4
1 Egg white; slightly beaten
Recipe by: Southern Living
Preparation Time: 0:30
Dissolve yeast in 1/2 cup warm water in a large mixing
bowl; let stand 5 minutes. Stir in molasses, salt, caraway
seeds, shortening, 1-3/4 cups water, rye flour, and whole
wheat flour. Beat at medium speed of an electric mixer
until smooth. Gradually stir in enough all-purpose flour
to make a soft dough. Turn dough out onto a floured
surface, and knead until smooth and elastic (about 8 to 10
minutes). Place in a well-greased bowl, turning to grease
top. Cover and let rise in a warm place (85 degrees), free
from drafts, 1 hour or until doubled in bulk.
Punch dough down; roll dough into a 19- x 16-inch
rectangle. Roll dough jellyroll fashion, starting at long
side; pinch seam and ends to seal. Place loaf, seam side
down, on a greased baking sheet. Cover and let rise in a
warm place, free from drafts, 1 hour or until doubled in
bulk. Brush loaf with egg white. Bake at 400 degrees for
35 to 40 minutes or until loaf sounds hollow when tapped.
Let cool on wire rack. Yield: 1 loaf.
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