Danish Rye Bread

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 3 cups very hot tap water
• 1/2 cup bacon grease, plus
• additional bacon grease, for brushing loaves after baking
• 1 tablespoon salt
• 1/2 cup molasses
• 2 packages active dry yeast
• 1 teaspoon sugar
• 1/2 cup warm water (110-115 degrees f)
• 1 cup unsifted rye flour
• 4 cups unsifted whole wheat flour
• 4 cups unsifted unbleached flour, as needed

Recipe

• 1 mix first 4 ingredients in large bowl, stirring until bacon grease is melted, and allow to cool to 110-115 degrees f.
• 2 dissolve yeast and sugar in 1/2 cup warm water, and allow to proof for 10 minutes.
• 3 add to molasses mixture.
• 4 add rye and wheat flours, and mix well.
• 5 add 3 cups of flour, and mix thoroughly.
• 6 knead in additional flour, as needed, until dough is smooth and elastic and does not stick to hook or bowl.
• 7 cut into two equal portions, knead each by hand, and form into oval loaves.
• 8 place on a greased baking sheet sprinkled with cornmeal, and let rise in a warm place for only 15 minutes.
• 9 bread is supposed to be rather coarse and heavy.
• 10 bake at 350 degrees f for about 1 hour or until loaves sound hollow when rapped (internal temperature about 190 degrees f).
• 11 brush top of loaves with melted bacon grease while still hot.
• 12 allow to cool to room temperature on wire racks.
• 13 wrap in foil and refrigerate overnight before cutting.
• 14 best if sliced as thin as possible.