Our Recipe Collection

Rye Bread

 
2-1/2 cups Hodgson Mill Rye Flour                           2 Tbsp. sugar
2-3 cups Hodgson Mill Naturally   White Flour       2 Tbsp. soft shortening 
2 pkgs Hodgson Mill Active Dry Yeast                     1 Tbsp. sugar          
Hodgson Mill Yellow or White Corn Meal,               1-1/2 cups warm water 
 Plain                                                                                Finely grated rind of two oranges
½ cup molasses                                                                
¼ cup honey                                                                        
2  tsp. salt                                                                                             
                                                         
                                                                  
 
In mixing bowl, dissolve yeast in warm water with 1 Tbsp. sugar. Blend in molasses, honey, sugar, shortening, salt and orange rind. Stir in Rye Flour and mix until smooth. Add enough of remaining flour to handle easily. Place on floured board and knead until smooth and elastic. Place in greased bowl, turning so all sides will be greased. Cover with cloth and put in warm place to rise until about double in size. Return to board and shape into two round loaves. Place on slightly greased cookie sheet sprinkled with corn meal. Cover with damp cloth and let rise about 1 hour. Bake into preheated oven 30-40 minutes at 375ºF or until brown.