Whole Wheat-rye Bread

INGREDIENTS

INSTRUCTIONS

Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let  stand
5 minutes. Stir in molasses, salt, caraway seeds, shortening, 1  3/4
cups water, rye flour, and whole wheat flour. Beat at medium  speed of
an electric mixer until smooth. Gradually stir in enough  all-purpose
flour to make a soft dough.  Turn dough out onto a floured surface, and
knead until smooth and  elastic (about 8 to 10 minutes). Place in a
well greased bowl,  turning to grease top. Cover and let rise in a warm
place (85°),  free from drafts, 1 hour or until doubled in bulk.
Punch dough down; roll dough into a 19- x 16-inch rectangle. Roll
dough jellyroll fashion, starting at long side; pinch seam and ends  to
seal. Place loaf, seam side down, on a greased baking sheet. Cover  and
let rise in a warm place, free from drafts, 1 hour or until  doubled in
bulk.  Brush loaf with egg white. Bake at 400°F for 35 to 40 minutes
or  until loaf sounds hollow when tapped. Let cool on wire rack.
Yield: 1 loaf.  Marble Bread: Prepare dough for Whole Wheat-Rye Bread
and for Basic  White Bread, letting both doughs rise the first time.
Punch whole wheat-rye dough down; divide into 2 equal portions. Place
each portion onto a lightly floured surface. Cover and let rest 15
minutes. Repeat procedure with white dough.  Combine 1 portion whole
wheat-rye dough and 1 portion white dough;  lightly knead 12 to 15
times.  Roll combined dough into a 19- x 16inch rectangle. Roll dough
jellyroll fashion, starting at long side; pinch seam and ends to  seal.
Place loaf, seam side down, on a greased baking sheet. Repeat
procedure with remaining dough. Cover and let rise in a warm place,
free from drafts, 1 hour or until doubled in bulk.  Brush each loaf
with half of a slightly beaten egg white. Bake at  400° for 35 to 40
minutes or until loaves sound hollow when tapped.  Let cool on wire
racks.  Yield: 2 loaves.  Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5  Posted to
MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on  Apr 13, 1998

A Message from our Provider:

“Worry is the darkroom in which negatives can develop.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1509
Calories From Fat: 486
Total Fat: 54.2g
Cholesterol: 28.7mg
Sodium: 7081.9mg
Potassium: 1992.8mg
Carbohydrates: 230.6g
Fiber: 7.6g
Sugar: 84.7g
Protein: 24.3g