No-Knead Rye Bread
- 1/2 scalded milk
- 2 Tbsp. shortening
- 1 Tbsp. molasses or brown sugar
- 1/4 c. water
- 1 pkg. dry granular yeast
- 1 egg
- 1 3/4 c. enriched flour (sifted)
- 1 1/2 c. rye flour (unsifted)
- 1 egg white
- 1 Tbsp. water
- Combine milk, shortening, molasses or brown sugar and salt. Cool to lukewarm by adding water. Add dry granular yeast dissolved as directed on package; mix well. Blend in egg. Add enriched flour and rye flour. Mix until dough is well blended. Cover and let stand for 15 minutes. Shape dough into a long loaf; place on a greased baking sheet and cover. Let rise in warm place (85-90 degrees) until doubled in bulk, about 1 hour. Brush with egg white diluted with 1 tbsp. water. With a sharp knife make three diagonal cuts across top of loaf. Bake at 350 degrees for 1 hour.
milk, shortening, molasses, water, yeast, egg, flour, rye flour, egg, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=146874 (may not work)