Blue-Ribbon Rye Bread

By shelliec

Nutrition Facts: 1 slice equals 81 calories, 2 g fat (trace saturated fat), 0 cholesterol, 67 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.

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

Preparation

Step 1

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.