Whole Wheat-rye Bread – We Love God!

Those whom God calls to the work, He usually so strips and empties, so pulls down, humbles, and abases, so shows them what the ministry is, and their own unfitness for it—that they shrink back from so arduous and important a work, and can scarcely be persuaded that they are called to it. We need hardly remark how different this is from the forward, pushing, bold, if not presuming spirit which so many manifest in their ambitious aim almost to force their way into the pulpit.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs		Breads, Yeast	1	Servings

INGREDIENTS

2		Dry yeast
1/2	c	Warm water, 105Â° to 115Â°
1/3	c	Molasses
1	T	Salt
1	T	Caraway seeds
1/4	c	Shortening
1 3/4	c	Lukewarm water
1 1/2	c	Rye hour
1 1/2	c	Whole wheat flour
3	c	All-purpose hour, up to 4
1		Egg white, slightly beaten

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 (85Â°),  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 400Â°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  400Â° 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

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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