Recipe: No-Knead Rye Bread (Ann Pillsbury, 1950's)

NO-KNEAD RYE BREAD

"This is one of the easiest and quickest recipes we know for making good old-fashioned rye bread."

1/2 cup scalded milk
2 tablespoons shortening
1 tablespoon molasses or brown sugar
2 teaspoons salt
1/2 cup water*
1 cake compressed yeast, crumbled (or 1 package dry granular yeast dissolved as directed on package*)
1 egg
1 3/4 cups sifted all-purpose flour
1 1/2 cups unsifted rye flour
1 egg white diluted with 1 tablespoon water

Combine scalded milk, shortening, molasses or brown sugar and salt. Cool to lukewarm by adding 1/2 cup water.* Add yeast; mix well.

Blend in egg. Add all-purpose flour and rye flour; mix until dough is well blended. Cover and let stand for 15 minutes.

Shape dough into a long loaf. Place on greased baking sheet and cover. Let rise in warm place (85 to 90 degrees F) until double in bulk, about 1 hour.

Brush with egg white, diluted with water, to glaze. With sharp knife make three diagonal cuts across top of loaf.

Bake in preheated moderate oven (350 degrees F) 1 hour.

*The water used to dissolve dry yeast should be subtracted from water in recipe.

Makes 1 loaf
Source: Ann Pillsbury's Baking Book, 3rd printing, 1959