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Rye Bread is particularly rich in gluten—a most valuable element in any Bread. Its zest and piquant flavor make it a welcome change, served "just so" or made into sandwiches with a variety of fillings.
1 cake Fleischmann’s Yeast
1 cup milk, scalded and cooled
2 cups lukewarm water
5 cups rye flour
1-1/2 cups sifted white flour
1 tablespoonful lard or butter, melted
1 tablespoonful salt
Dissolve yeast in lukewarm liquid, add two and one-half cups rye flour, or enough to make sponge. Beat well. Cover and set aside in a warm place, free from draft, to rise about two hours.
When light, add white flour, lard or butter, rest of rye flour, or enough to make a soft dough, and the salt. Turn on a board and knead, or pound it five minutes. Place in greased bowl, cover and let rise until double in "bulk"—about two hours.
Turn on board and shape into long loaves. Place in shallow pans, cover and let rise again until light— about one hour. Brush with white of egg and water to glaze. With sharp knife cut lightly three strokes diagonally across top, and place in oven. Bake in slower oven than for white bread. Caraway seed may be used if desired.
NOTE—By adding one-half cup of sour dough, left from previous baking, an acid flavor is obtained, which-is con¬sidered by many a great improvement. This should be added to the sponge.
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