Today I’m sharing one of my personal favorites, Overnight Rye Bread. This bread is total comfort food in our family! It’s nice to break up the bread making into two days instead of doing it all in one day and anything that saves time is ok with me.
You can see that this is another very well used recipe card!
Here is the recipe as I made it:
Overnight Rye Bread
Mix well after each addition:
1 quart cold milk or water (I used milk)
1/2 cup molasses
1 cup brown sugar
1 tablespoon salt
1 1/2 to 2 cups rye flour (I used 2 cups)
1 cup melted shortening (I used oil)
1 package of dry yeast dissolved in 1/4 cup warm water
About 7 cups all purpose flour (I used more than that – 9 cups)
Knead until smooth and elastic but not sticky. It took awhile and it is sticky in the beginning but keep going, it’s a lot of dough.
Let rise overnight on counter.
In the morning, put in pans and let rise again for about an hour.
Bake at 400 degrees for 15 minutes. Turn oven down to 350 degrees and bake another 15 min.
Makes 5 loaves.
This is how it looked when I first put it in the bowl in the evening – about 9:45 pm.
This is what it looked like the next morning – about 7:30 am. Blowout!!
I punched the dough down and let it sit for 10 minutes before putting it into the pans to rise a second time.
These are the loaves I ended up with.
3 regular loaves, 2 round loaves (good for donating to daughters), and 4 small loaves (good for mothers and mother-in-laws).
Ready for the oven!
Hot out of the oven!
They looked great all done!
This bread is soooo good!
This bread is great any way you want to eat it, but it’s traditional in our family to make Velveeta sandwiches.
I remember Grandma making them with Cheese Whiz, also great for Sunday night suppers!!!