Old Fashioned Rye Bread

Ingredients

• 2.25 teaspoons Active Dry Yeast (Equivalent to 1/4 oz or one packet)
• 0.25 cup Lukewarm Water (For dissolving yeast)
• 3 cups All-Purpose Flour
• 1.5 cups Rye Flour (Approximately, or as needed to achieve desired dough consistency)
• 0.5 cup Milk
• 0.5 cup Water
• 1 tablespoon Lard
• 1 tablespoon Butter
• 1 tablespoon Sugar
• 1 teaspoon Salt

Instructions

1. 1In a small bowl, dissolve the active dry yeast in 1/4 cup of lukewarm water. Let stand for 5-10 minutes, or until foamy.
2. 2In a saucepan, combine milk, water, lard, butter, sugar, and salt. Heat over low heat until lukewarm, stirring occasionally to dissolve the sugar and salt. Remove from heat.
3. 3In a large bowl, combine the all-purpose flour and the lukewarm milk mixture. Add the dissolved yeast. Beat thoroughly with a wooden spoon or dough hook until a shaggy dough forms.
4. 4Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. 5Turn the dough out onto a lightly floured surface. Gradually add the rye flour, kneading until the dough is stiff enough to handle but still slightly sticky. Knead for 5-7 minutes, or until smooth and elastic.
6. 6Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 45-60 minutes, or until nearly doubled in size.
7. 7Gently punch down the dough and shape it into a loaf. Place the loaf in a greased loaf pan.
8. 8Cover the loaf pan with plastic wrap or a damp cloth and let rise for 30-45 minutes, or until the dough has risen above the rim of the pan.
9. 9Preheat oven to 375°F (190°C). Bake for 40-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
10. 10Remove the loaf from the pan and let cool completely on a wire rack before slicing and serving.