3 packages dry yeast
1/2 cup warm water
1 Tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 Tablespoon salt
2 Tablespoons oil
2 cups rye flour
2-1/2 to 3 cups all-purpose flour
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly.
Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine.
Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down.
Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans.
Either way let loaves rise till doubled in warm place.
Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles.
For tiny loaves place pans on dry un-greased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes.
Bread freezes beautifully.
Yield: 2 large loaves or 6 mini-loaves
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