Light Rye Bread

Makes 2 Loaves

The Cook and Kitchen Staff are continuing to offer you some of our best
recipes from “Our Daily Bread” collection during the first part of this
month. Today’s recipe is our favorite light rye bread loaf, as prepared
under the supervision of the German ladies on staff.

Don’t worry if you don’t happen to have a couple of German ladies assisting
you in your preparation. That ingredient may be considered optional.
However, if authenticity is a perquisite to your bread making, find a
couple and put them to work sifting the flour, right now. The more you
sift, the lighter the loaf.

In a small mixing bowl, combine warm water, sugar, and yeast and let proof
for 10 minutes. In a large mixing bowl, combine buttermilk, melted butter
or margarine, brown sugar, salt, and yeast mixture. Add sifted rye flour
and combine thoroughly. Add sifted white flour until dough is stiff enough
to be turned onto floured board.

Knead for 10 minutes, then place bread dough in a greased bowl and turn to
coat both sides. Cover and let rise until doubled. (Usually takes about an
hour.)

Punch the dough down, and form into 2 round or oblong loaves on a cookie
sheet. Let rise until doubled again.

Bake in a pre-heated 400-F degree oven for 25 minutes.

Kitchen Staff Tips: Is it done yet? Are you sure? There are two methods for
testing the doneness of yeast breads. One method is to check the color of
the bread. It should be evenly browned. Consider this a simple, visual
check. The second method is an audible test. Knock on the bottom of the
loaf with your knuckles. The loaf should sound hollow when done. If it does
not, return the bread to the pan and continue baking.