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Ingredients
| active dry yeast: 1 tsp |
| water: 1/4 cup (warm) |
| buttermilk: 1 qt |
| molasses: 3 Tbl |
| lard: 3 Tbl |
| salt: 3 Tbl |
| light rye flour: 6 cups |
| whole wheat flour: 6 cups |
Ester's Danish Rye Bread
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
3 serving(s)
Tags
- Soften yeast in warm water.
- Heat buttermilk until lukewarm.
- Mix in all ingredients and knead.
- Let stand overnight, covered.
- Punch down in the morning.
- Divide into 3 loaves and let rise in 9x5 loaf pans for 10 minutes
- Place cooking sheet over pans with a weight on top while baking.
- Bake at 400 degrees F for 10 minutes, then at 250 degrees F for 1 hour 45 minutes
- Bread should be sliced very thin for serving.