Rye Bread

• 2 pkg. active dry yeast
• 1 1/2 c. warm water
• 3 Tbsp. sugar, divided
• 1/4 c. honey
• 2 1/2 c. rye flour
• finely grated rind of 1 small orange (optional)
• corn meal
• 2 Tbsp. softened margarine or shortening
• 1/2 c. molasses
• 2 tsp. salt
• 2 to 3 c. all-purpose flour

1. In large mixing bowl, dissolve yeast in warm water with 1 tablespoon sugar.
2. Blend in molasses, honey, 2 tablespoons sugar, shortening, salt and orange rind.
3. Stir in rye flour and mix until smooth.
4. Add enough white flour to handle easily.
5. Place on floured board and knead until smooth and elastic.
6. Place in greased bowl, turning so all sides will be greased.
7. Cover with cloth and place in warm, draft free place to rise until double in size (about 1 to 1 1/2 hours).
8. Return to board and shape into two loaves.
9. Place on lightly greased cookie sheet sprinkled with corn meal.
10. Cover with warm, damp cloth and let rise about 1 hour.
11. Preheat oven to 375u0b0. Bake 30 to 40 minutes or until brown.
12. Makes two loaves.

active dry yeast, water, sugar, honey, rye flour, orange, corn meal, margarine, molasses, salt, allpurpose

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987877 (may not work)