Ingredients
3 packets dry yeast
1 1/2 cup warm water - divided
1 Tbls. sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour
2 1/2 - 3 cups all-purpose flour
Preparation
Dissolve yeast in 1/2 cup warm water; stir in sugar; let stand 6 minutes or until bubbly.
Combine dissolved yeast, 1 cup warm water, molasses, salt, oil, and rye flour in a large bowl; beat until smooth.
Work in all-purpose flour until dough is smooth, pliable, and elastic, not sticky.
Knead dough for 4 minutes.
Place dough in a large bowl, cover with a damp cloth, and let rise in a warm place until doubled in size.
Punch dough down.
Divide and shape dough into 2 large round loaves and place on greased and cornmeal-dusted cookie sheet.
Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.
Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.
Serve with whipped butter.
Bread can be frozen for later use.
