| Aunt Ruth’s German Rye Bread |
Ingredients
- 6 cups white flour
- 1 cup whole wheat flour
- 2 cups rye flour
- 4 cups water
- 2 cakes yeast
Instructions
- Dissolve yeast in 1 cup of warm water.
- Add to flours, if you have no whole wheat just use white & rye.
- Then add rest of water.
- Dough should be a bit sticky.
- Oil, cover, and let rise in a warm place til double in bulk.
- Punch down and divide in three, put in 3 bread pans, then rise again
- Bake at 425 for about 25 minutes.
Notes
“Aunt” Ruth was our dear friend Ruth Bolton. Not to be confused with our actual Aunt Ruth, aka Tata. I believe that Aunt Ruth used only white and rye flour when she made this recipe.