Grandma's Recipes for Mother and Daughter

by American Molasses Company

2 packages granulated yeast

¼ cup lukewarm water

2 cups sour milk

½ cup GRANDMA’S MOLASSES

2 cups sifted enriched flour

4 cups unsifted rye or whole-wheat flour

3 teaspoons salt

4 teaspoons caraway seed (optional)

Soften yeast in lukewarm water. Heat sour milk; cool to lukewarm, and add to yeast. Add molasses. Mix enriched flour, rye or whole-wheat flour, salt, and caraway seed if used. Gradually add to yeast-milk mixture. Mix well. Turn dough onto floured board. Cover and let rest 10 minutes. Knead until smooth and elastic (8 to 10 minutes). Place dough in a greased bowl. Coat all sides of dough with grease by wiping it against sides of bowl. Cover and let rise in a warm place (80 to 85° F.) until double in size. Knead dough on floured board a few seconds; cover, and let rest 10 minutes. Shape into 2 loaves. Place in greased 5x10x3-inch bread pans. Let rise in warm place until double in size. Bake in hot oven (425° F.) 30 minutes or until crust is well browned and shrinks from sides of pan.

YIELD: 2 loaves.