Rye Bread
- 1/2 c. bran
- 1/2 c. wheat germ
- 1/2 c. sorghum
- 6 Tbsp. sugar
- 2 Tbsp. salt
- 4 Tbsp. oil
- 4 Tbsp. caraway seed
- 3 c. rye flour
- approximately 10 c. unbleached flour (mixed in gradually)
- 2 1/2 pkg. Star yeast
- 1/2 c. warm water
- Mix the yeast with water and let set. Heat milk to warm stage. Add sugar, salt, oil, wheat germ and caraway seed. Stir. Add molasses, rye flour and 2 cups unbleached flour; work in well. Let stand 30 minutes (covered in warm place); work in remaining flour. Knead at least 50 times. Place in a large oiled bowl in a warm place and let rise until doubled. Knead and punch down and let rise again. Put in oiled pans and let rise again. Bake in 400u0b0 oven for 30 to 40 minutes. Set on racks and let cool a few minutes. Remove from pans. Let cool completely. Store in freezer bags in freezer.
bran, germ, sorghum, sugar, salt, oil, caraway seed, rye flour, unbleached flour, yeast, warm water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=147832 (may not work)