Rye Bread

• 1/2 c. potato flakes
• 2 c. hot tap water
• 2 c. cold water
• 2 pkg. yeast
• 2 tsp. salt
• 2 Tbsp. oil
• 3 Tbsp. molasses
• 4 c. rye graham flour (pumpernickel flour)
• 4 c. white flour

1. Mix potato flakes and hot water.
2. Add cold water.
3. Add yeast, salt, oil, and molasses.
4. Add rye graham flour.
5. Mix well.
6. Add 2 c. white flour.
7. Mix well.
8. Add remaining 2 c. white flour. Spread about 1 c. flour on pastry sheet.
9. Knead dough.
10. If sticky, add more flour.
11. Knead until smooth.
12. Oil mixing bowl.
13. Place smooth side of dough on bottom.
14. Then turn dough over.
15. Let stand covered (in bowl) in sink filled with hot water, about 1 hour or until rises in center.
16. Place on pastry sheet.
17. Cut into 3 equal pieces.
18. Place in greased loaf pans.
19. Let rise with pans in water, for 1/2 hour.
20. Bake at 350 for 1 hour.
21. Brush top with butter.

potato flakes, water, cold water, yeast, salt, oil, molasses, flour, white flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=27436 (may not work)