Rye Bread

Ingredients

1 package active dry yeast
2 cups warm water
1 cup Roberts Milk, scalded and cooled to lukewarm
4 cups sifted rye flour
1 tablespoon shortening, melted and cooled
1 tablespoon salt
3 cups sifted wheat flour
2 tablespoons caraway seed, optional
1 Roberts Egg White
1 tablespoon cold water

Preparation

Soften yeast in warm water; add lukewarm milk and mix in 3 cups rye flour. Beat well, cover with waxed paper and a towel and allow to rise in a warm place for 2 hours. Stir in melted shortening, remaining rye flour, salt, wheat flour and caraway seed, if desired. Knead on a floured surface for 5 minutes; place in a floured bowl; cover and allow to rise in a warm place until double in bulk, about 2 hours. Punch down dough and shape into 2 loaves; place on a buttered baking sheet or in 2 well-buttered 8 x 4 x 3 inch loaf pans. Make 1/4 inch slashes in dough at 2 inch intervals; cover and allow to rise in a warm place for 1 hour. Combine egg white and cold water; brush loaves with mixture. Bake at 325° for 1 to 1 1/4 hours, or until loaves sound hollow when tapped lightly.

Yield: 2 loaves

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.