Rye Bread

• In a small bowl pour in 1 1/2 c. warm water
• Sprinkle on: 1 packet (about 3 T.) yeast
• Sprinkle on: 1/4 c. sugar
• Set aside. Let the yeast work/grow.
• In a large bowl stir together:
• 1 c. milk (slightly warmed up but not hot)
• 3 1/2 c. hot water
• 1/2 c. molasses
• 2 T. salt
• 3/4 c. vegetable oil
• 6 c. rye flour

Now mix both bowls together. Add 3 c. white flour. Knead in 3 more cups of white flour. Wash your hands and dry completely. Dump dough onto a floured surface. Knead in more flour until the dough is not sticky. Rise in a greased and covered bowl until double in size. Divide into desired size pieces. Form loaves. (I make 5-6 round loaves) Rise again on greased cookie sheets. Bake at 325 degrees for 40 minutes.