July 27, 2017
Breads, Nuts/Seeds, Budget-Friendly,
Cooking For A Crowd, Brunch, Fall/Autumn, Rosh Hashanah, Winter, Oven Bake, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch, Yeast Bread, Flour more
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"Makes 2 loaves"
Dissolve yeast in warm water.
Stir in molasses, salt, shortening, caraway seed, and rye flour. Combine till smooth.
Add in enough all purpose flour to make dough easy to handle.
Turn out dough into lightly floured surface, cover and let rest 10-15 min
Knead till smooth and elastic.
Place dough in oiled bowl and turn dough to oil.
Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled.
Punch down dough, round up and let rise again roughly 40 min, or until doubled.
Grease baking sheet and sprinkle with cornmeal.
Punch down dough and divide in half.
Shape each half into a round, slightly flat loaf.
Place loaves on opposite corners of baking sheet.
Cover with damp cloth and let rise 1 hours.
Heat oven to 375F.
Bake 30 to 35 min.
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