Rye Bread II
1 cake compressed yeast or
1/2 cake dry yeast
1/2 cp lukewarm water
1 1/2 tbsp sugar
4 cps rye flour
3 cps buttermilk
2 tsp salt
1 - Soften yeast in lukewarm water.
2 - Add sugar and let stand about 20 minutes if compressed yeast is used.
3 - If dry yeast is used let stand for 1 hour.
4 - Combine flour, buttermilk, and salt.
5 - Add yeast and stir well.
6 - Set in a warm place and allow to rise until full of bubbles.
7 - Gradually add enough white flour to make dough a little stiffer than for wheat bread.
8 - Turn onto a lightly floured board.
9 - Knead until smooth and elastic.
10 - Form into loaves, place in well oiled pans, and brush with melted butter or butter substitute.
11 - Cover and let rise until double in bulk.
12 - Bake in hot oven (425 degrees F.) about 45 minutes.