Rye Bread

I decided I wanted to try and make some rye bread this week. It is delish! I didn't get around to taking pictures, but here's the recipe anyway. I found it on tablespoon.com

Ingredients

• 2 pkg. active dry yeast
• 1/4 cup warm water (105 to 115°F.)
• 1 tablespoon sugar
• 2 cups Rye Flour
• 1/4 cup sugar
• 1 tablespoon salt
• 1 1/4 cups warm water (105 to 115°F.)
• 1/4 cup molasses
• 2 tablespoons shortening, melted
• 2 3/4 to 3 3/4 cups All Purpose or Unbleached Flour

Directions

1. 1Generously grease two 8x4 or 9x5-inch loaf pans. Dissolve yeast in warm waterand 1 tablespoon sugar. Lightly spoon flour into measuring cup; level off. In large bowl, combine rye flour, 1/4 cup sugar, salt, 1 1/4 cups warm water,molasses and shortening. Stir in dissolved yeast. Gradually add all purposeflour to form a stiff dough. On floured surface, knead in remaining flouruntil smooth, about 5 minutes. Place in greased bowl; cover loosely withplastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) untildoubled in size, about 45 to 75 minutes.
2. 2Punch down dough. Divide into 2 parts; shape into loaves. Place in prepared
3. 3pans; brush tops with additional melted shortening. Cover; let rise in warm
4. 4place until doubled in size, about 45 to 75 minutes. Heat oven to 375°F.
5. 5Bake 25 to 35 minutes or until loaves sound hollow when lightly tapped.
6. 6Remove from pans immediately; cool on wire racks.

(Sorry the formatting is all messed up on here, I just copied and pasted from the website.)