Rye Bread

RYE BREAD (Recipe #2)

1 1/2 cups warm water
2 pkgs. dry yeast
1 tablespoon sugar
1/2 cup molasses
1/4 cup honey
2 tablespoons sugar
2 tablespoons salt
2 tablespoons soft shortening
2 1/2 cups stone ground rye flour
1 to 3 cups unbleached white flour
finely grated rind of 2 small oranges
corn meal

In mixing bowl dissolve yeast in warm water with 1 tablespoon sugar. Blend in molasses, honey, sugar, shortening, salt and orange rind. Stir in Rye Flour and mix until smooth. Add enough of remaining flour to handle easily. Place on floured board and knead until smooth and elastic. Place in greased bowl, turning so all sides will be greased. Cover with cloth and put in warm place to rise until about double in size.

Return to board and shape into two round loaves. Place on slightly greased cookie sheet sprinkled with corn meal. Cover with damp cloth and let rise about 1 hour.

Bake in preheated oven 30-40 minutes at 375 degrees or until brown.

Makes 2 loaves.