Whole Wheat-rye Bread

Dissolve yeast in 1/2 cup warm water in a large mixing bowl; let stand 5
minutes. Stir in molasses, salt, caraway seeds, shortening, 1 3/4 cups
water, rye flour, and whole wheat flour. Beat at medium speed of an
electric mixer until smooth. Gradually stir in enough all-purpose flour to
make a soft dough.

Turn dough out onto a floured surface, and knead until smooth and elastic
(about 8 to 10 minutes). Place in a well greased bowl, turning to grease
top. Cover and let rise in a warm place (85), free from drafts, 1 hour or
until doubled in bulk.

Punch dough down; roll dough into a 19- x 16-inch rectangle. Roll dough
jellyroll fashion, starting at long side; pinch seam and ends to seal.
Place loaf, seam side down, on a greased baking sheet. Cover and let rise
in a warm place, free from drafts, 1 hour or until doubled in bulk.

Brush loaf with egg white. Bake at 400F for 35 to 40 minutes or until loaf
sounds hollow when tapped. Let cool on wire rack.

Yield: 1 loaf.

Marble Bread: Prepare dough for Whole Wheat-Rye Bread and for Basic White
Bread, letting both doughs rise the first time.

Punch whole wheat-rye dough down; divide into 2 equal portions. Place each
portion onto a lightly floured surface. Cover and let rest 15 minutes.
Repeat procedure with white dough.

Combine 1 portion whole wheat-rye dough and 1 portion white dough; lightly
knead 12 to 15 times.

Roll combined dough into a 19- x 16inch rectangle. Roll dough jellyroll
fashion, starting at long side; pinch seam and ends to seal. Place loaf,
seam side down, on a greased baking sheet. Repeat procedure with remaining
dough. Cover and let rise in a warm place, free from drafts, 1 hour or
until doubled in bulk.

Brush each loaf with half of a slightly beaten egg white. Bake at 400 for
35 to 40 minutes or until loaves sound hollow when tapped. Let cool on wire
racks.

Yield: 2 loaves.

Busted by Gail Shermeyer 4paws@netrax.net