Quick And Easy Bread - Rye Bread - My Dad's Favorite Bread

I remember only once or twice making rye bread with grandma. It was not common to have rye bread at my grandparents house unless something really called for rye bread. Whole wheat and white were my favorite to make too. So here is a good basic recipe for rye bread from the Better Homes and Garden Cookbook from the 60's. I don't have the recipe for grandma's rye bread. Does aunt Carol have it? Make this recipe, I ate half a loaf in one day and I'm sure it will disappear that quick for you too. Enjoy. Michael P.S. Don't forget to hit like and subscribe. Hydrate 2 1/4 teaspoons of yeast in 1/4 cup warm water. In 1 1/2 cups of hot water dissolve 1/4 cup brown sugar, 1/4 cup molasses, 1 tablespoon salt and 2 tablespoons butter, In a large bowl place 2 1/2 cups rye flour and 1 cup white flour. Add in the 1 1/2 cup water and mix. Add in 3 tablespoons of caraway seed and the zest of one orange. Also, add in the yeast mixture. Once mixed in add in 2 more cups of white flour and stir some more. Remember to use a wooden spoon because you don't want to bruise the dough. Add in the remaining 1/2 of white flour. Knead in the bowl until all combined and then knead on the countertop for 10 minutes. Let rest in a buttered bowl for 2 hours or until doubled. Divide into two equal portions and shape into loaves and place into your loaf pans. Let rest again for 2 hours or until they have doubled in size. Bake in a 375° oven for 35 minutes. Let cool before serving. Weight in metric: 62g water 8g yeast 340g water 55g brown sugar 90g molasses 25g salt 35g butter 340g rye flour 30g caraway seeds 1 orange 550g flour