Rye Wheat Bread
A little extra effort because of additional ingredients, but well worth the time! This moist wheat-rye bread is excellent toasted or just served plain.
Ingredients
- 1/2 cup margarine or butter
- 2 2/3 cups milk
- 2 cups warm water
- 1 Tablespoon yeast
- 1 cup sugar brown or white
- 2 beaten eggs
- 2 tsp. salt
- 1 cup rye flour
- 4 cups whole wheat flour
- 2 Tbsp. instant potatoes
- 7-8 cups white flour
Instructions
- Dissolve yeast in warm water
- Heat margarine/butter and milk to lukewarm
- Mix sugar, eggs, salt, rye flour, whole wheat flour, instant potatoes, and 5 cups white flour together
- Add the yeast/water and margarine/milk
- Add t he remainder of the white flour until the dough is rhe right texture
- Put into a greased pan and let it rise until double
- Punch down and let rise again
- Make into 4 loaves and allow to rise again
- Bake at 425 for 25 minutes or until done
- Brush with margarine, oil, or crisco