one hundred percent rye bread

Ingredients

• Servings: 1
• 1/2 cup dark molasses
• 1 1/4 cups warm water
• 2 tablespoons active dry yeast
• 5 cups medium rye flour
• 1/4 cup gluten
• 1/2 cup instant potato flakes
• 1 tablespoon salt
• 3 tablespoons shortening
• 2 tablespoons caraway seed
• 2 tablespoons cornmeal

Recipe

• in a small bowl, mix together the molasses and warm water; stir in the yeast. let stand for 10 minutes, or until foamy. in a large bowl, stir together the rye flour, gluten, potato flakes, and salt. add the yeast mixture and shortening to the dry ingredients, and stir until stirring is too difficult.
• turn the dough out a floured surface, and knead for 8 to 10 minutes. it's okay to take a few breaks. place bowl upside down over the dough, and let dough rise until double in size, about 45 minutes.
• when the dough has risen, flatten out to remove air , and roll up into a nice tight loaf. grease a baking sheet, and sprinkle with cornmeal. place the loaf on the sheet, and let rise in a warm place until double, about 45 minutes
• preheat the oven to 400 degrees f (200 degrees c). bake the loaf for 35 to 45 minutes, or until the loaf sounds hollow when tapped on the bottom.