Ingredients Jump to Instructions ↓

  1. 2/3 cup molasses

  2. 2 1/2 cups water

  3. 2/3 cup firmly packed brown sugar

  4. 1 tablespoon ground fennel

  5. 2 teaspoons salt

  6. 1/4 cup shortening

  7. 1 (2-ounce) cake compressed yeast

  8. 1/2 cup lukewarm water

  9. 4 cups sifted medium rye flour

  10. 5 cups sifted all-purpose flour, plus

  11. 1/2 cup Melted butter

Instructions Jump to Ingredients ↑

  1. In a saucepan , mix together molasses, water, brown sugar , fennel, and salt. Bring to boiling point, then gently cook, uncovered, for 5 minutes. Remove from heat and add shortening. Let stand until lukewarm. Dissolve yeast in 1/2 cup lukewarm water. Add cooled molasses mixture and mix well. Stir in the rye flour . Beat until smooth. Cover and let rise at room temperature overnight, about 9 to 10 hours. In the morning add 5 cups white flour, and place remaining 1/2 cup on a pastry cloth or board for kneading. Turn out the dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until double in size, 2 to 2 1/2 hours. Cut dough in half and shape into 2 loaves (round is more traditional). Place in 2 greased 9 inch pie pans. Cover with a clean cloth and let rise until light, about 2 hours. Preheat oven to 350 degrees F. Bake for 45 to 55 minutes. Remove and brush tops with melted butter


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